Serves 4. Beautiful ruby-and-white radicchio often appears as a color accent in salads. Look for firm, deeply colored, cabbage-shaped heads with tight leaves. Radicchio’s kicky spice pairs well with other strong tastes. Enjoy this sweet-pungent dish alongside grilled lamb, beef, or chicken.
1 tablespoon olive oil
1/4 cup slivered garlic
1 cup sliced zucchini (about 1 small)
2 cups shredded radicchio
2 tablespoons finely grated fresh Parmesan cheese
2 tablespoons Madeira wine
2 tablespoons water
1 tablespoon balsamic vinegar
1/2 cup minced fresh parsley
1. Warm a skillet over medium heat and add olive oil and zucchini. Sauté for 3 minutes. Add garlic and radicchio, toss to mix, and cook for 5 minutes.
2. Dissolve cheese into Madeira; add to radicchio mixture. While it cooks briefly, mix water and vinegar together; add to radicchio mixture and stir. Stir in parsley and mix thoroughly. Serve warm.
PER SERVING: 67 cal, 54% fat cal, 4g fat, 1g sat fat, 2mg chol, 2g protein, 6g carb, 1g fiber, 53mg sodium
Recipe provided by Joanne Saltzman, author of Intuitive Cooking (Book Publishing, 2006), and founder of the School of Natural Cookery in Boulder, Colorado (www.naturalcookery.com).