Bitter is a word you’ll hear a lot to describe radicchio’s taste.
But unlike when applied to human beings, bitter isn’t always a bad thing when applied to foods.
In fact, it actually gives this leafy vegetable (which is popular in Italy, by the way) more potent flavor. And cut into ribbons and dressed with a kind of honey-mustard dressing? Downright delicious.
INGREDIENTS
- 1 head radicchio lettuce
- 1 large carrot
- 1/2 cup canned chickpeas (rinsed)
- 1/4 cup rice wine vinegar
- 2 tablespoons whole grain mustard
- 2 teaspoons honey
- 1 teaspoon hemp seed
DIRECTIONS
- Pull off the larger outer leaves of the head of radicchio and set aside.
- Cut remaining radicchio into small ribbons.
- Use a peeler and slice carrot into ribbons.
- Mix radicchio, carrots, and chickpeas in a medium sized bowl.
- In a small bowl, combine rice wine vinegar, mustard, and honey; mix together until combined.
- Drizzle dressing over slaw and toss to coat.
- Place the large radicchio leaves face up on a serving plate and fill each lettuce cup with the dressed slaw, sprinkle with hemp seeds, and serve.
WHY WE LOVE THIS RECIPE
It’s a simple way to enjoy this slightly obscure leafy vegetable, which happens to be filled with powerful phytonutrients. Chickpeas provide protein, while immune system-strengthening honey provides just a touch of sweetness to tone down the bitter.
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