Braised Radicchio Salad
This is quite possibly the ugliest most delicious thing you will eat. Cook it earlier in the day and serve it at room temperature as a side or make it a main course with a bit of crumbled Gorgonzola or Persian Feta – In fact make double and keep the leftovers in the fridge- just make sure you bring it to room temperature before serving.
2tbs olive oil
1 red onion
6 cups radicchio leaves
1/4 cup chicken or vegetable stock or water
1/4 cup sultanas
Trim and cut the onion in half and thinly slice.
Heat the olive oil and gently saute the onion until it is soft and translucent.
Add the radicchio, stock or water and and continue to cook until the liquid has evaporated.
Add the sultanas and sherry, turn the heat to high and when only a syrup remains in the pan, switch off the heat.
Season with salt and pepper.
Sprinkle with fresh thyme to serve.
Serves 4-6 as a side vegetable.Back to Blog Page