From the kitchen of Eric Tucker:
Serves 4
1 clove garlic minced2 teaspoons balsamic vinegar
2 teaspoons extra virgin olive oil
¼teaspoon salt
¼teaspoon black pepper
4 heads Radicchio, sliced in half down the length
8 ounces Garlic – tarragon ranch dressing
2 Pink or Ruby Grapefruits, peeled, segments supremed
2 teaspoons Pink Peppercorns
In a bowl combine the garlic, vinegar, olive oil, salt and pepper. Add the Radicchio halves and coat with the marinade.
Grill or broil one minute on each side just to get a slight char and wilt the Radicchio.
For each salad, mirror the bottom of a plate with about one ounce of the dressing. Place the Radicchio cut side up in the center of the plate. Drizzle with more dressing. Arrange the grapefruit segments around and on the Endive. Sprinkle with the Pink Peppercorns.
Garlic – Tarragon Ranch Dressing
¼cup cashews1 teaspoons Dijon mustard
2 cloves garlic, minced
1 teaspoons Nutritional Yeast
2 tablespoon water
3 tablespoons champagne Vinegar
1 stalk scallion, minced, green and white part
3 tablespoons minced fresh tarragon
1 tablespoon minced fresh dill
2 teaspoons light miso
½cup Extra Virgin Olive Oil
salt and black pepper to taste
Combine the all of the ingredients up to and including the miso in a blender and blend until smooth.With the blender running slowly add the oil. If the dressing is too thick add another table spoon of water to thin. Adjust the salt and pepper to taste. Store refrigerated up to one week.
Copyright ©2009 Eric Tucker. All rights reserved.
Donate to Haiti Earthquake Relief
Feedback
Subscribe via RSS
Follow us on Twitter
Follow us on Facebook
Add your comment »