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Roasted Radicchio with Gorgonzola and Hazelnuts
Leise Jones
[donotprint]STRATEGY SESSION: The big flavors and interesting textures in this dish come from small quantities of assertive ingredients: Gorgonzola, radicchio, balsamic vinegar, and toasted hazelnuts. Although I'm careful with saturated fat, there's nothing wrong with cheese as long as it's an occasional treat and eaten in moderation. Radicchio contains virtually no calories or fat, and very few carb, and the same is true of balsamic vinegar. Consequently, the glycemic load of the dish is extremely low.
The Trufflehead position is that even inexperienced cooks can produce delicious, healthy food, and this recipe is step #1 of my proof. Here you have a simple warm salad that looks and tastes much more elegant and sophisticated than its few ingredients might suggest. It’s full of counter-balanced elements: bitter radicchio, sweet-tart vinegar, creamy Gorgonzola, crunchy nuts. You can serve it as a luxurious appetizer in a meal for a special occasion, or even as a light dessert (so European!). If you don’t like hazelnuts, substitute roasted pecans, walnuts, or almonds. Also, if you don’t have good ($$) balsamic vinegar around, you can improve yours by simmering it in a saucepan until it becomes syrupy. Just be sure to keep your eye on it: You don’t want it to boil over or evaporate completely.
Serving suggestions: This salad is the perfect starter for a dinner featuring a roasted pork tenderloin, and I have just the one for you (Roasted Pork Tenderloin with Port Wine Reduction).[/donotprint]
Roasted Radicchio with Gorgonzola and Hazelnuts
- 2 large heads radicchio (about 12 ounces each)
- Olive oil spray or olive oil
- Salt
- Freshly ground black pepper
- 4 ounces Gorgonzola cheese, rind removed
- 2 tablespoons high-quality balsamic vinegar or 1 cup commercial grade
- 6 tablespoons unsalted roasted hazelnuts, chopped
- Preheat oven to 450°.
- Halve the radicchio heads lengthwise through the stem and cut each half into 3 wedges. Rinse under cold running water and drain in a colander. Do not dry completely.
- Coat a nonstick rimmed baking sheet with olive oil spray and spread out the radicchio wedges, flat side down, in a single layer. Coat the wedges lightly with oil spray (or brush very lightly with olive oil). Season with salt and pepper. Roast 10 to 12 minutes, until crisp-tender and slightly wilted.
- While the radicchio is roasting: IF USING COMMERCIAL GRADE BALSAMIC, place it in a small saucepan and bring to a boil over medium-high heat. Watching carefully, boil approximately 5 minutes until syrupy (approximately ¼ cup). Adjust heat as needed to prevent boil-over or total evaporation. Remove from heat. MEASURE OUT 2 TABLESPOONS and reserve remainder for another use. IF USING HIGH-QUALITY VINEGAR, OMIT THIS STEP.
- Cut Gorgonzola into 6 slices, approximately 3 inches long and 1 inch wide. Then cut each slice in half lengthwise to yield 12 strips-- one for each wedge.
- Remove radicchio from the oven. Wearing protective gloves, tuck 1 strip of cheese lengthwise between 2 middle leaves of each wedge. The cheese should melt slightly. Divide among 6 plates. Drizzle with the vinegar and sprinkle with hazelnuts. Serve immediately.
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Jodi Tork
I can’t wait to try this! I have loved your cooking since I received your cookbook as a gift. You don’t disappoint!
Deborah
Jodi,
You are extremely kind. I’m so glad that you like my cooking! I hope you like this recipe. It’s easy, unusual, and tasty. Enjoy!
Deborah
deana@lostpastremembered
Great combination of flavors… I guess even gorgonzola can be managed if you aren’t a pig about it… this is where the expensive syrupy balsamic would be perfect… but good suggestion to reduce a less expensive one.. must try!
Deborah
Deana,
I’m so glad you like the ideas here. That makes me very happy!
Deborah
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