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Charred Radicchio with Arugula, Cherries, and Parmesan by Paul Kahan » Easy and Healthy Recipe! ✅

“This is a technique that I have been using for a long time for radicchio because they are bitter but have a lot of locked sugar content that comes out when you take them long enough over a boiling fire. Then when you slather it with lemon juice and orsaba balsamic and of course salt and pepper, it creates a whole new level of depth of flavor that is true to life in a big way. Spot.”

Reprinted with permission from Cooking for the good times by Paul Kahan, copyright © 2019. Published by Lorena Jones Books, a division of Penguin Random House, LLC. Photo copyright © Peden + Munk —Food52

  • 2 small radicchio heads, cut into 1-inch slices

  • 3 tablespoons balsamic vinegar, plus more if needed (see note)

  • 1 1/2 teaspoons kosher salt, plus more if needed

  • 6 black peppercorns

  • 1/4 cup plus 2 tablespoons extra virgin olive oil

  • 2 tablespoons freshly squeezed lemon juice, plus more if needed

  • 1 cup fresh cherries, pitted (see note)

  • 3 cups of abundant arugula

  • 2 ounces of parmesan

  1. Drain the chicory. In a large bowl, season radicchio with 2 tablespoons vinegar, 1 teaspoon salt, and half the pepper. Let the mixture marinate while you heat a large, heavy-bottomed skillet over high heat. Add 2 tablespoons of oil. When the oil seems very hot (almost smoking), carefully add the radicchio to the pan so it settles in one layer. You may need to do this in batches. Cook on one side until browned and beginning to soften, 2 to 4 minutes. Transfer to a large bowl.

  2. Mix and serve. Add the remaining tablespoon of vinegar and 1 tablespoon of lemon juice to the bowl. Mix and taste. It will be quite bitter, but feel free to add more salt, lemon juice, or vinegar. Let the radicchio cool to room temperature.

  3. Add remaining ¼ cup oil, 1 tablespoon lemon juice, ½ teaspoon salt and pepper plus cherries to bowl and mix well. Add the arugula and give another good stir. Using a potato peeler or grater, peel or grate the cheese on top of the salad and serve.

  4. Note on balsamic vinegar: bonus points for a good balsamic, or saba if you can find it.

  5. Note on cherries: This salad would also go well with pear, apple, or peach slices, depending on the season.

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