Serves 4. Similar to coleslaw, this fresh-tasting and colorful mix complements rich dishes, such hamburgers or omelets. Or combine with butter lettuce to mellow radicchio’s natural astringency.
2 cups shredded radicchio
1/8 teaspoon sea salt
1 1/2 teaspoons garbanzo bean miso
1 tablespoon apricot jam
3 tablespoons fresh lime juice
2 tablespoons chopped fresh basil
1/2 cup diced red bell pepper
1. Place radicchio in a serving bowl and sprinkle with salt until color begins to change and moisture appears. Set aside for 10 minutes.
2. In a small bowl, mix miso, jam, and lime juice. Beat well. Add basil and bell pepper. Mix into salted radicchio. Serve at room temperature or slightly chilled.
PER SERVING: 29 cal, 4% fat cal, 0g fat, 0g sat fat, 0mg chol, 1g protein, 7g carb, 1g fiber, 129mg 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).
