See Also: Cooking Club · Salads · Side Dishes · Vegetable Dishes
Radicchio Salad
From Dorothy McNett's recipes at www.dorothymcnett.com. This is a type of wilted spinach salad with the extra crispiness and punch coming from fresh radicchio, another of the wonderful greens grown right here in Monterey County. And, of course, the spinach is also grown right here!
1/2 to 1 small head radicchio
4-5 cups fresh spinach
1/4 cup balsamic vinegar
1/3 cup dry white wine
1/4-1/2 teaspoon sea salt
1/3 cup extra virgin olive oil
1-2 cups cooked baby shrimp
freshly ground peppercorn
Cut the radicchio into thin julienne. Tear the spinach and toss the greens together in a bowl. Whisk together in glass measuring cup the balsamic, wine and salt. In a saute pan, heat the oil and add the shrimp to warm them and to coat with the oil. You can also put the radicchio in with the shrimp to cook it a bit to take some of the natural bitter taste from it.}
Put the hot shrimp on the greens in the salad bowl. Add the balsamic mixture to the oil and cook and stir over high heat until the liquid has reduced about by half. Pour over the greens and toss, adding pepper to taste.
Recipe created 2003-09-08.
