Radicchio Coleslaw .....

 

The summer months in NY brings a host of different fresh produce to all the farmers markets as well as farm stands. When I have off I love to go out to the East End of Long Island and explore all the farms and wineries, especially on the North Fork. The farm stands on the east end have a great variety of fresh fruits and vegetables. You can find fresh sweet corn, cauliflower, broccoli, cabbage and a variety of other fresh produce. I love to use these trips to come up with some new and interesting salads and side dishes. One of these that I will share with you today is a radicchio cole slaw. Try this at your next gathering and I am sure you will not be disappointed.

For those of you are a not as familiar with radicchio, radicchio is an Italian chicory. It has bitter and spicy tastes that help add great deal of depth and complexity to a coleslaw salad. You can not only use radicchio in salads but you can also grill, braise or used in soups. When you are grilling radicchio you add another dimension of flavor, the grilling actually allows for the bitterness to be less forward and allows for a layer of sweetness to be present.

Bridgewaters

radicchio coleslaw                                                                         

yeilds 6-8 servings

1ea.                  small head radicchio, shredded thin

1ea.                  small head green cabbage, cored and shredded thin

1ea.                  Medium carrot, shredded

½ ea                 small red onion, sliced thin

1pc.                  Jicama, shredded

1cup                 sugar snap peas, sliced thin lengthwise

¼ c                   sliced scallions

1 ½ tbsp            toasted sesame seeds

6 tbsp               rice wine vinegar

4 tbsp               extra virgin olive oil

1 tbsp               sugar

½ tbsp              Dijon mustard

1-2 tsp             salt

1 tsp                 ground black pepper

In a small bowl mix the rice wine vinegar, Dijon mustard, sugar, salt and black pepper.  while whisking the vinegar mixture slowly drizzle in the extra virgin olive oil.  In another bowl mix all the vegetables and 1 tbsp of the toasted sesame seeds.  When veggies are mixed add the vinaigrette and mix again.  Chill the coleslaw for 1 hour prior to serving.  Sprinkle the remaining ½ tbsp toasted sesame seeds on top when ready to serve.