Ready to impress your next dinner guest with a salad that’s presentation & flavor looks like something a chef would prepare on a reality TV show like Top Chef? Well, this salad has all the right components: crunchy fennel, bold tasting radicchio, pepper arugula, nutty Parmesan, and sweet balsamic! And the best part about this salad… it takes less than 20 minutes to put together!
Presentation is key for this salad. So here is a little tip, cut the radicchio head into thin wedges, this way you can fan the wedges of roasted radicchio over the bed of arugula nicely. It will look amazing and everyone will get a little radicchio wedge!
Roasted Radicchio, Shaved Fennel, & Arugula Salad
- 3 cups of Baby Arugula
- 1 head of Radicchio
- 1 head of fennel
- ½ cup high quality Parmesan- Reggiano cheese
- 6 tbs extra virgin olive oil
- 6 tbs balsamic vinegar
- Kosher salt & fresh ground black pepper
- Wash all radicchio, fennel, and arugula.
- Cut radicchio in wedges- half-lengthwise, again lengthwise, once more until they are small wedges.
- Place on baking sheet & lightly coat in olive & salt & pepper. Put in oven at 350 degrees for 5 mins, then broil low for 3 mins. Remove from oven once the outer edges are chard. Let cool
- Thinly slice the fennel bulb and Parmesan cheese – I used a French mandolin slicer.
- How to plate: lay the baby arugula on the plate, add the shaved fennel & parmesan, top with the roasted radicchio wedges. Lightly pour balsamic & olive oil.
- Serve & mangia!
Who is ready for a BBQ?! We have the perfect side to pair with grilled Chicken or Trip tip. This Radicchio + Works Orzo Rice Salad is the best EVER! It’s a fresh colorful looking salad that will taste well with any BBQ menu or bring it to your next pot luck.
Radicchio + the Works Orzo Rice Salad
• 1 pound orzo pasta
• ⅔ cup sun-dried tomatoes (a jar/ oil-packed)
• ⅔ cup pitted Kalamata olives
• 1 cup pine nuts
• 1 head of radicchio
• 1½ cups baby arugula
• 1 Red Onion
• 1 cup fresh basil leaves, loosely packed
• 1 cup freshly-grated parmigiana Reggiano cheese
• 6 tablespoons extra virgin olive oil
• 6 tablespoons balsamic vinegar
• Kosher salt and fresh ground black pepper
1. Cook the pasta al dente in a pot of boiling water with pinch of salt & little olive oil. Drain, transfer to a bowl, and let cool.
2. While the orzo rice is cooking, chop the sun-dried tomatoes (you can either use some of the oil or discard), olives, radicchio, baby arugula, basil, onion. Place in large bowl and set aside.
3. Toast Pine Nuts in a dry skillet over medium heat for 2-3 minutes, stirring constantly, until they start to turn golden brown. Set aside and cool.
4. Once everything is room temperature, combine all ingredients and toss with parmigiana, olive oil, and vinegar.
5. Serve immediately or store in the fridge overnight (all the favors combine).
6. Once ready to serve toss and mangia!
Adapted from Bon Appetite July 1998
Puntarelle (poon-ta-REL-lay) Puntarelle means “little tips” and traditionally comes from the region of Rome in Italy. Puntarelle is a winter green that belongs to the chicory family and typically eaten raw. Puntarelle is the main ingredient in the Roman salad called Puntarelle alla Romana. This salad is a tender and crisp. The preparation takes a bit of time and forethought as one needs to first trim all of the leaves, thinly slice the shoots, and then soak them in ice cold water which causes them to curl. The salad is served with a dressing of anchovy, garlic, vinegar, and salt, pounded and emulsified with olive oil. Since this blog is titled “Chicory Chicks”, we are going to pair two chicories together.
1. Remove the and discard the outer leaves to leave only the shoots.
2. Cut off the white bottoms, and slice the steams in half length and then slice each half into long thin strips, they don’t have to be perfect but I could have sliced them thinner.
3. In a large bowl soak in ice water and let them soak for a 30 min to 1 hour. you will notice them start to curl within 30 mins.
See them curl 🙂
Puntarelle & Radicchio Salad with Honey Lemon Vinaigrette
- 1 head of Radicchio
- 1 head of Puntarelle
- 3 tbsp. extra virgin olive oil
- Zest of 1 lemon
- 3 tbsp. lemon juice
- 1 ½ tsp. Dijon mustard
- 1 Tbsp. honey
- Salt & freshly ground pepper
- Wash Puntarelle & prepare like in above directions
- Wash radicchio & cut into desired size. I like to shred the radicchio to make the radicchio slices match the puntarelle. Place in a large bowl.
- In a separate bowl whisk together lemon zest, lemon juice, Dijon mustard, honey, and salt & pepper until combined. While whisking, slowly drizzle in olive oil until vinaigrette is emulsified.
- Pour dressing over salad, serve, & mangia!
– Chicory Chicks
Fun fact: my husband calls me Puntarelle because it like the chicory version of CinderellaRead More
Cardone (pronounced car-doan-ee) is always a little odd to talk about because either people love it and start dreaming about the holiday delicacy or they look at you confused and can’t even repeat the word you just said. Just so we are all on the same page…
Cardone, also known as Cardoon or cardi, looks like overgrown celery but tastes like an artichoke heart (delicious!). But before you bite into a stalk of cardone, I would suggest prepping cardone because they have thorns and a tough spine. Prepping cardone is easy, it is pretty much removing the thorns & spine and boiling until tender. Once properly prepared, cardone can be fried, sautéed, baked, or eaten plain.
- 1 head of Joe’s Cardone
- 1 Lemon
- Large pot
- Knife or peeler
1. Start with one bunch of Joe’s Premium Cardone and wash under cold water.
2. De-rib the back and remove the tiny thorns on each side of the stalk with a peeler or knife.
3. Cut each stalk into 3- 4” pieces.
4. Place slices in a pot of water with a cut lemon. This helps keeps the cardone from turning brown. Bring water to boil and cook for 30- 40 mins or until tender.
5. Once tender, remove from boiling water and shock in cold water. From here you can use them in any recipe!
This is a traditional dish that my grandma makes for the holidays
- 1 head of Cardone prepped & boiled
- 2 cups all-purpose flour
- 2 eggs beaten
- Parmesan shredded (optional)
- Olive Oil
- Slice cooked cardone pieces in strips long ways, to make more like a fry size
- Cover each cardone strip into flour and then drench in the beaten eggs. For an easy trick cut you can place all the cardone in a zip lock bag with flour and shake up. This way all you have to do is dip in the egg as you fry.
- Heat up olive oil in pan.
- When olive oil is hot, start frying until golden brown, approximately 2 minutes each side.
- Once removed sprinkle salt & grated parmesan cheese (optional) while still hot.
- Eat by themselves as a side dish or pair with a garlic Aioli or any dipping sauce for an appetizer.
Enjoy & Buon Natale!
– Chicory ChicksRead More
My name is Francesca and I’m Joe’s, “The man on the box”, oldest granddaughter. As the oldest granddaughter, I have inherited the task of keeping the traditions of the old country alive in my family & be an advocate for Radicchio. Thank goodness I love to cook and love radicchio! 🙂 Chicory Chicks blog will feature recipes and information about radicchio, other Italian chicories and specialties. Let’s get it started!
This recipe isn’t an old family secret, it’s actually inspired by a customer, Liz Maleski. Liz LOVES radicchio and she buys out the store when she shops. Liz emailed us the recipe and everyone in our office cannot stop raving about it! This recipe incorporates many things that we grow: radicchio, figs, and walnuts.
Here are some Tips:
Chop/ cut the radicchio any way you like. I like to slice it thin so that its almost shredded.
I am feeling very special because I am using hand dried figs from my Nono. I recommend quartering them so that they are not much larger than the walnuts.
You have to try this!
Sweet Chicory Chick Salad
- 2 heads of Radicchio
- 4 ounces goat cheese (crumbled)
- 12 dried mission figs or dates (quartered)
- 1 cup whole Walnuts
- 3/4 cup Olive Oil
- 1/2 cup of lemon juice
- 2 T Dijon Mustard
- 3 T white sugar
- Wash radicchio heads and chop or shred and place in a large bowl.
- Add goat cheese, dried figs, and walnuts (I used red walnuts)
- In a separate bowl whisk together olive oil, lemon juice, Dijon mustard, and sugar
- Pour dressing over salad, serve, and mangia!
Welcome to the J. Marchini Farms blog! Here, you’ll receive an inside look at J. Marchini Farms through events, recipes, and more. If nothing else, we are here to inspire you through our commitment to delivering fresh, healthy produce and offer suggestions on making vegetables an exciting and delightful part of your wholesome lifestyle. We look forward to sharing our story with you.Read More