warm radicchio salad with mozzarella, candied walnuts and avocado

by Heguiberto on September 7, 2010

Print Friendly
warm radicchio salad with mozzarella, candied walnuts and avocado

warm radicchio salad with mozzarella, candied walnuts and avocado

Steven got me an issue of The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen by Chef Edward Espe Brown. It has more than 300 vegetarian recipes without a lot of color pictures. I’m still absorbing this book.

The same weekend that I started perusing Tassajara, we got a few beautiful organic radicchio heads. I adapted this salad from the book.

I love bitter flavors; Steven, not so much. He likes sweet more than me. This salad is a compromise after the Rainier cherry almond cake. Now we’re back in flavor-balance.

Much to my surprise, cooking the radicchio didn’t relieve the bitterness. If anything, it might have intensified it. It tasted good, but this is definitely a recipe for people who know what they’re getting into.

warm radicchio salad with mozzarella, candied walnuts and avocado

2 small heads radicchio, washed, cored and cut into 2 inch pieces
½ cup walnuts
1 tsp sugar
1 fresh mozzarella ball, sliced
3 garlic cloves, minced
6 tbsp extra virgin olive oil
1 tsp mixed herbs (savory, basil, oregano, rosemary, thyme)
1 fresh white onion, sliced thin
Stems of white onion, chopped fine
2 tbsp balsamic vinegar
1 ripe avocado, pit and shell removed, sliced
freshly ground black pepper
red pepper flakes
Kosher salt
5 cherry tomatoes, halved

Begin by toasting the walnuts in a nonstick pan for about 5 minutes. Sprinkle sugar and a bit of salt over them. The sugar will melt right away and glue to the walnuts. Set aside in a small bowl.

Marinate mozzarella slices in half of the oil along with red pepper flakes and a sprinkle of salt and black pepper.

Place remaining olive oil in a pan. Add garlic and onion and sauté for approximately a minute. Add radicchio, salt, black pepper and balsamic vinegar and sauté until radicchio wilts. Transfer to a serving platter. Top with cheese, tomato, avocado and walnuts. This makes a very flavorful and colorful dish.

Happy Independence Day Brazil!


Related Posts with Thumbnails

{ 0 comments… add one now }

Leave a Comment

CommentLuv badge

Previous post:

Next post: