So vegetables and salads, yeah um, definitely not my thing and in the old days, were avoided at all costs (well except for caesar salads because that was the only time I got to eat bacon, croutons, eggs and creamy dressing and still think I was being ‘healthy’). But lo and behold, the parentals were right when they said that taste buds will change because now in my *cough* old age *cough* my inner herbivore has finally broken through. Aah parents, they look crazy but damn they know what they’re talking about some of the time!
Recently I was sent a hamper of fresh produce from Perfection Fresh. I never thought I’d appreciate things like this but yep, I may have gotten a little giddy when I saw the likes of Dutch carrots, brussel sprouts and tomatoes. But there was one that got me a little stumped; Treviso radicchio. I’ve never cooked with it and to be honest, I’m not a fan of the bitterness.
I heard that grilling or roasting radicchio mellows out the bitter flavour and gives it an almost nutty fragrance. I then consulted with Martha and I was sold. Because the radicchio was roasted with a good coating of (fabulous) extra virgin olive oil, I skipped on making a proper dressing. In fact a touch of seasoning and a good drizzle of balsamic vinegar was all that it needed.
If you like radicchio, then this a perfect winter salad for you. If you’re after a strictly vegetarian version, grilled haloumi would be a brilliant replacement for the speck (or you can totally add it in on top of the speck and take this to a whole new level of omg-indulgence).