Pan Seared Radicchio With Marigold & Honey

Radicchio with Marigolds

The bittersweet end of the CSA season is marked by the welcoming of the winter season, while saying goodbye to the luscious harvests of the warmer months.  In past years the CSA ends the week before Thanksgiving, but as nature would have it, the rainy late start this year will give us two more weeks.

Nonetheless, it is fitting that we should celebrate this week with the delicious bitterness of radicchio and marigolds covered in sweet honey vinaigrette.

Ingredients:

  • 1 head of radicchio
  • 8-10 marigold blooms
  • 2 sprigs of rosemary, minced
  • 2 tablespoons of butter
  • 1 clove of garlic, minced
  • 1/2 cup olive oil
  • 1/2 cup Martin Pouret Apple Vinegar with Honey (can be found at Greenlife)
  • 1/4 cup local raw honey
  • Sea salt
  • Grated Parmesan cheese

RadicchioHoney Vinaigrette

Method:

In a quart size jar, combine the oil, vinegar, honey, garlic, rosemary, 3-4 marigold blooms, and a pinch of sea salt.  Shake until well blended.

Wash and quarter the head of radicchio (leaving the stalk end attached that holds the leaves together).  Place the quarters in a bowl, sprinkle salt over the cut sides and drizzle some of the vinaigrette over generously.

Melt the butter in a skillet on medium-high heat.  Place the quartered radicchio into the pan and sear, turning once to cook both cut sides of each quarter.  Add the remaining flowers to the pan (you can save some for garnish if you like) and cook for about a minute.

Remove radicchio and flowers from pan and drizzle a little more vinaigrette over and add Parmesan cheese.  Serve warm.

Filed under: Seasonal Food Recipes on November 17th, 2009 |

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