In 17 years of writing recipes, I’d never used this ingredient until now – Detroit Free Press

Darlene Zimmerman, Henry Ford Health System Published 1:49 p.m. ET July 30, 2020

Italian Chopped Salad(Photo: Darlene Zimmerman)

Celebrate the taste of summer this week and enjoy our Italian Chopped Salad. Crisp Romaine lettuce, chickpeas, cherry tomatoes, cucumbers, red onion and radicchio are drizzled with a simple, classic, homemade Italian dressing.

I must admit, after 17 years of writing this column I dont think Ive created a recipe that called for radicchio. My apologies to this striking, leafy vegetable.

Pronounced rah-DEE-kee-oh, this red-leafed lettuce is most often used as a salad green. Two common varieties of radicchio that youll likely find in the grocery store are Verona and Treviso.

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Radicchio di Verona has burgundy-colored leaves with bright white ribs or veins and grows in a small, round, loose head of lettuce. Treviso radicchio is narrow and elongated with more tightly compacted leaves, similar to endive. The leaves range in color from pink to dark red.

No matter the shape, all radicchios have firm yet tender, almost velvety leaves with a bitter flavor. Combining radicchio with sweeter, more delicate lettuces helps to balance the bitterness. This bitter lettuce also mellows a bit when grilled, roasted or sauteed in olive oil.

Radicchio provides a nice dose of vitamin K. Aside from playing a crucial role in blood clotting, studies suggest food sources of vitamin K promotes bone health. Radicchio also supplies lutein and zeaxanthin, two beneficial phytonutrients that may protect eyes from age-related macular degeneration.

When selecting radicchio, look for heads with crisp, brightly-colored leaves free of bruises and brown spots. Avoid very large heads as they can be tough and extremely bitter. Refrigerate in a plastic bag and use within a week.

Darlene Zimmerman is a registered dietitian in Henry Ford Hospitals Heart & Vascular Institute. For questions about todays recipe, call 313-972-1920.

Italian Chopped Salad(Photo: Darlene Zimmerman)

Serves: 6 (1 cups per serving) / Prep time: 10 minutes / Total time: 15 minutes

3 tablespoons golden balsamic vinegar

2 tablespoons olive oil

2 teaspoons sugar

1 teaspoon dried oregano

1 small clove garlic, peeled and minced

teaspoon salt

teaspoon black pepper

7 cups chopped Romaine lettuce

2 cups chopped radicchio

1 can (14.5 ounces) chick peas, drained and rinsed

1 cup grape or cherry tomatoes

1 cup diced cucumber

cup thinly sliced red onion

In a container with a tight-fitting lid, combine vinegar, oil, sugar, oregano, garlic, salt and pepper. Shake well and set aside.

In a large bowl, combine lettuce, radicchio, chick peas, tomatoes, cucumber and red onion. Pour dressing over salad, toss to combine and serve immediately.

Created and tested by Darlene Zimmerman, MS, RD, for Heart Smart.

130 calories (35% from fat), 5 grams fat (1 gram sat. fat, 0 grams trans fat), 19 grams carbohydrates, 4 grams protein, 173 mg sodium, 0 mg cholesterol, 59 mg calcium, 4 grams fiber. Food exchanges: 3 vegetable, 1 fat.

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In 17 years of writing recipes, I'd never used this ingredient until now - Detroit Free Press

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