White Bean and Endive Soup

You could also make this soup with rainbow chard or radicchio.

-Trim the end off of 1 endive and separate the leaves and wash them well in cool water, especially the center of the leaves where soil collects.  

-Stack the leaves and cut them crosswise into 1-inch strips.

-Dice up 4 carrots.  

-Chop up 5 cloves of garlic and 3 small zucchini.    

-Heat 1 TBS olive oil in a large Dutch oven or soup pot over medium-low heat.

-Add the carrots and cook for 5 minutes.  

-Add the zucchini and the garlic and cook for another 3 minutes.

-Add the endive and cook for another 3-5 minutes more.  

-Then add the following:

4 cups of broth

Two 15-ounce cans of cannellini or Great Northern beans

One 14-16 ounce can of diced tomatoes  

-Cover and simmer 20 minutes until endive is soft, season with salt and pepper. 

-Serve topped with Parmesan cheese.

Sautéed Treviso Radicchio with Balsamic and Honey

-Cut 1 head of treviso radicchio in half, then take out the core.

-Chop each half into 1-inch ribbons.

-Soak in an ice water bath for 2 hours.

-Rinse and drain the radicchio but leave some water still clinging to leaves.

-In a large skillet, heat 1 TBS butter over medium-high.

-Add radicchio and season with sea salt and freshly ground pepper.

-Cook, tossing, until tender, about 4 minutes.

-Add the following:

2 TBS Balsamic vinegar

1 TBS honey

-Gently stir to combine.

Nostranas Radicchio Caesar

Soaking the radicchio in ice water for 2 hours sweetens and crisps it, removing the bitterness.

-Break 1 head of radicchio into 1.5 inch pieces and soak in water with 5-6 ice cubes for 2 hours

-To make the dressing: 

In a mortar and pestle grind 2-3 cloves of fresh garlic with a pinch of sea salt.

-Then add the garlic to a blender or food processor along with the following:

3 TBS red wine vinegar

2 TBS white wine

4-5 finely chopped anchovies

2 egg yolks

-Begin processing, then slowly drizzle in 1 cup extra virgin olive oil until the dressing is completely emulsified.

-Season to taste with salt and pepper.

To make croutons: 

-Preheat oven to 375 degrees.

-Cube up some focaccia or other rustic bread so that you have 3 cups.

-Toss with 2 TBS extra virgin olive oil and bake the bread on a large baking sheet until toasted all over, about 10 to 15 minutes.

-Meanwhile, melt ¼ cup butter in a medium saucepan.

-Turn off heat and add croutons, toss well and let cool.

-When ready to assemble the salad: 

-Drain the radicchio, spin well in a salad spinner and place in a large salad bowl.

-Toss with enough dressing to coat well.

-Shower generously with ½ cup grated Parmigiano-Reggiano cheese and add croutons.

Lentils with Treviso Radicchio and Feta Cheese

In a medium sized sauce pan, comine the following:

½ cup lentils

1½ cup low-salt chicken or vegetable broth

½ cup water

-Simmer covered for 20 minutes until lentils are tender. Drain.

-Toss lentils with the following:

1½ TBS extra-virgin olive oil

1 TBS red-wine vinegar

The zest and juice from 1 fresh lemon

-Set aside to cool to almost room temperature.

-Wash 1 head of treviso radicchio than slice into ½ inch strips.

-Stir the radicchio into the lentils, then add:

1/3 cup crumbled feta cheese

Sea salt and freshly ground black pepper to taste.  

-Toss well and serve.

Lentils with Radicchio and Feta Cheese

The secret to radicchio is to give it a good soak in ice water, which draws out most of the bitterness, leaving just the yum.

-One to two hours before you want to make this salad, start soaking the radicchio...

-Cut 1 head of radicchio into thin strips.

-Put in a salad spinner or large bowl filled with water and 6-10 ice cubes.

-Let soak, then drain and spin dry before using.

-Add ½ cup lentils and 2 cups water, to a medium sized sauce pan.

-Simmer covered for 20 minutes until lentils are tender.

-Drain well.

-Toss lentils with the following:

1½ TBS extra-virgin olive oil

1 TBS red-wine vinegar

The zest and juice from 1 fresh lemon

-Set aside to cool to almost room temperature.

-When the lentils are cool, stir the radicchio into the lentils, then add the following:

1/3 cup crumbled feta cheese

Sea salt and freshly ground black pepper to taste

-Toss well and serve.

Balsamic-Marinated Radicchio

-Whisk together the following in a large bowl:

2 TBS balsamic vinegar

3 smashed garlic cloves

1 TSP fresh lemon juice

½ cup olive oil

½ tsp sea salt and some freshly ground black pepper

-Cut 1 head of radicchio into thin ribbons and put it on a baking sheet and toss with 2 more TBS olive oil.

-Broil 5 to 6 inches from heat, turning occasionally, until slightly wilted, 3 to 4 minutes.

-Add hot radicchio to balsamic marinade and gently toss to coat.

-Cover bowl (to keep heat in) and marinate, tossing once or twice, at least 1 hour.

-Transfer radicchio to a serving dish, pouring some of marinade over top.