Radish and Radicchio Salad with Balsamic Glaze

Ingredients:

  • I head radicchio (preferably the curly “Treviso” version)

  • 1 cup radishes (thinly sliced)

  • Pine nuts (toasted)

  • Extra Virgin olive oil

  • ½ cup balsamic vinegar

  • 1 tsp coconut sugar

  • Sea salt (to taste)

Instructions:

  1. Wash, trim, and chop the radicchio and place into a large mixing bowl with thinly sliced radishes

  1. Drizzle with about 2 tbsp olive oil and pinch of salt and toss 

  2. Toast pine nuts over low heat in a small pan until fragrant. Set aside

  3. In the same small saucepan, heat the balsamic vinegar and coconut sugar over medium, heat.

  4. Bring to a gentle boil and reduce heat to low. Let simmer, stirring, until the mixture thickens and is reduced to about ¼ original liquid. (This should take about 10 minutes. The glaze should be the consistency to cover the back of a spoon. Remove from heat and let cool completely

  5. Transfer the radish and radicchio into a serving bowl and toss on the pine nuts and drizzle with the balsamic glaze. 

SALADS, SIDESMorgan Witkin