Wednesday, November 18, 2009

Oh yes. One for the Thanksgiving menu.

Roasted Radicchio with Blackberry Vinaigrette
serves 4

2 heads of radicchio, quartered lengthwise
1/2 cup fresh blackberries
1/4 cup extra virgin olive oil, plus 4 tablespoons
2 tablespoons balsamic vinegar
1 tablespoon honey
salt and pepper to taste
extra blackberries for garnish

Preheat oven to 400°F. Arrange radicchio on a baking sheet and drizzle with 4 tablespoons of olive oil, salt, and pepper. Roast, turning once until radicchio is wilted about 12 minutes.

Meanwhile, in a food processor pulse blackberries, balsamic vinegar and honey until smooth. Add remaining olive oil and process until blended. Strain vinaigrette through a fine mesh strainer, discard solids and set aside.

Arrange a layer of red leaf lettuce on a platter, then roasted radicchio. Drizzle with blackberry vinaigrette, garnish with blackberries.

From The Jewels of New York

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