radicchio salad with parmesan & granola.
1 1/2 cups rolled oats
1/2 cup unsalted sunflower seeds
3/4 cup almonds, roughly chopped
1/4 cup unsalted pistachios, shelled
1 tbsp chia seeds
1/2 tsp salt
1 tsp garlic powder
1 tsp onion powder
2 tsp fresh rosemary, finely chopped
1/3 cup freshly shredded parmesan, packed
1/4 canola oil
1/4 cup honey
Oven 325 degrees F. Baking sheet lined with parchment or silpat.
Combine all dry ingredients together in a large bowl until combined. Drizzle oil over and toss until coated. Drizzle honey over and toss again until coated. Pour onto the baking sheet, leaving large clumps together.
Bake for 25 minutes total, stirring at 10 minutes and at 20 minutes. Let cool completely, then break up any large pieces.
1/4 cup balsamic vinegar
1/4 cup red wine vinegar
5 cloves of garlic
1 tbsp honey
3/4 canola oil
1 cup parmesan cut into chunks
Combine all the ingredients into a blender. Blend on high for a few minutes unto it appears cheese and garlic has fully incorporated. Pass through a fine mesh strainer then place in a container or jar.
1 head of radicchio
1/2 cup freshly shredded parmesan
Tear off all the leaves from the core of the radicchio. Any large leaves in half.
In a large bowl, fill half way with ice cubes and cold water. Submerge the radicchio and leave for 15 minutes. This will crisp up the leaves and take away some of the bitterness. Remove the leaves from the bowl. Spin in a salad spinner to dry the leaves. Place in a large bowl and add the dressing. Add about half of the parmesan and toss vigorously to combine. Place in serving bowl and top with the remaining parmesan and a few handfuls of granola.
An ode to the epic radicchio salad at Terra. Every day at work I would see this salad go out and want to snatch it from the food runner, devouring it myself. I could never dine there when I worked there, working every day they were open. So finally after nearly after a year of leaving, I finally came in an had the radicchio. It was worth the wait.