Shredded Radicchio Salad with Asian Pears & Tahini Dressing
1 small radicchio, sliced thin
2 endives, sliced thin
3/4 asian pear, sliced thin
1 cup grapes, quartered or halved
5 green onions, chopped
pepper (go heavy on the pepper! ;)
This salad was an experiment, and quite frankly, it ruled. I will say it doesn't keep, so make sure to serve immediately and eat within a day. It's peppery goodness remains forever, but the radicchio gets weak and looses its crunch. No one likes a soggy salad. We don't have time for that.
The craving for a crunchy, peppery salad was strong with me all week, and when I saw the radicchio in the on the shelf, all the stars in the universe pointed towards the little purple cabbage that could. Pair it with the standard lemon tahini dressing and it's just bliss.
I used the grapes to cut through the bitter and spicy notes of the veggies, and they added the most perfect balance. This could work as a great burger or taco slaw as well, if you're in the mood to experiment. (Cue curried veggie burgers...)
There are an obscene amount of recipes queued for the site right now, and I'm so thrilled for some new culinary adventures in 2017.
Did someone say cookbook?