I’ve made a lot of recipes over the years, and but this may be my favorite. Radicchio is tossed is a sumptuous mixture of balsamic vinegar, chili crisp, and black garlic, resulting in a sticky sweet and deeply savory glaze that perfectly balances radicchio’s bitterness. Did I mention its vegan and gluten free?
- This salad has very few ingredients, so the quality of each truly matters.
- You want an aged, syrupy, balsamic vinegar, as the sweetness and texture is integral to the dressing.
- Black garlic, aka fermented garlic, has a wonderful molasses flavor profile. You can find black garlic at many stores these days, or online.
Radicchio Salad with Balsamic, Chili Crisp, and Black GarlicCourse: SidesDifficulty: Easy
Radicchio is tossed is a sumptuous mixture of balsamic vinegar, chili crisp, and black garlic, resulting in a sticky sweet and deeply savory glaze that perfectly balances radicchio’s bitterness.
1 pound radicchio
2.5 tbsp chili crisp (I like laoganma)
4 tbsp high quality aged balsamic vinegar (you want a sweet, syrupy vinegar here. Thin, highly acidic, balsamic won’t be the same. 18 years aged is fantastic)
1.25 tbsp sherry vinegar
7-8 cloves black garlic, finely minced or pounded into a paste
Salt and pepper to taste
- Rough cut the radicchio into pieces and wash thoroughly. Spin dry in a salad spinner.
- Whisk together the rest of the ingredients. Season generously with salt and freshly ground black pepper
- Dip a piece of radicchio into the dressing and taste. You know the dressing is to your liking when you just barely taste the bitterness of the radicchio coming through. Adjust the dressing if needed.
- Slowly start adding the dressing into the bowl of the radicchio while tossing with tongs. Start with just half the dressing, then taste a leaf. Continue adding more dressing until the leaves are dressed to your liking. You may not need all the dressing.
Romano beans are a true summer treat! They stay sweet and crisp even after braised, and these romano beans get a serious flavor boost from a roasted tomato, garlic, and gochujang sauce. It’s sweet, a little spicy, and crunchy (thanks to the roasted almonds). Best of all, it’s easily made vegan (though I would highly…Read More Keep reading
Simple spring eating at it’s best: tender fava beans and crunchy shaved fennel get all dressed up with some torn burrata and a luscious pistachio mint pesto. Fava beans are not in season for much longer, so its worth it to go through the two-step peeling process. Enjoy them while they last! Recipe Notes Favas…Read More Keep reading
Say hello to your new favorite summer sauce. Here, Italian salsa verde, a piquant mixture of parsley, capers, anchovies, lemon, and EVOO, gets a savory boost from the addition of fermented black garlic. It goes well on just about anything, but is particularly delicious smothered on grilled or roasted vegetables, fish, and steak, or slathered…Read More Keep reading