Easy // 15mins // Serves 6
3 of the optional ingredients are from Middle Eastern or Persian markets. A great opportunity to try new flavors, and visit exotic markets. All are available online too. Pomegranate molasses, sumac & rose water temper radicchio’s bitter beauty.
Tools: Salad bowl, Zester
Harvest Ingredients: 1-2 heads radicchio, 2-3 apples- diced, 3 pears- diced, 1 cucumber- 1/2 moon slice, 2 scallions- thinly sliced, 1-pint blackberries, 1-2 teaspoons fresh ginger- minced or grated
Other Ingredients: 1 citrus- juice and zest, 1/2 teaspoon sea salt, 1/4 teaspoon pepper, 1 small chilli (optional), 2 tablespoons pomegranate molasses (or maple syrup or honey), 2 tablespoons favorite herbs (basil, mint, oregano, sweet herb, parsley), 1 tablespoon rose water (optional)
Step 1: I like to stripe-peel the cukes, leaving a little skin for flavor, but improving the texture & visual appeal. If the seeds are small you can leave them in, or scoop them out easily with a spoon if desired. I often scoop the tough seeds into a water pitcher for delish & refreshing cucumber water.
Step 2: Pull off the pretty, well-shaped outer leaves of the radicchio and arrange on a large platter. Chiffonade the rest. Pick and wash any edible petals or herbal garnishes you’d like to use. Today we used rose geranium & African purple basil blossoms in addition to the green herbs.
Step 3: Combine all the ingredients in a large mixing bowl. Add any of the optional ingredients you desire. Stir well. If the radicchio flavor is too bitter for you add more pomegranate molasses, maple syrup or honey, and use a sweet citrus like a navel orange. Arrange on top of the beautiful radicchio leaves & serve.
Chef's Note:This is a great dish to take to parties, brunches, potlucks & picnics. It’s stunningly beautiful and delicious with the bitter & sweet flavors of the radicchio & blackberries. If you use some of the exotic ingredients their perfume will start some fantastic conversations too. Any leftovers make great pita sandwiches!