Substitute Belgian endive heads for the radicchio; cut them in half lengthwise before roasting.
Add 4 to 6 unpeeled garlic cloves with the shallots. Once roasted, squeeze the soft pulp into the salad with the vinegar.
Add 2 teaspoons chopped herbs thyme, rosemary, oregano, and/or parsley, for example with the salt.
For a spikier salad, substitute white wine vinegar for the balsamic vinegar or try lemon juice for a bright spark.
3 medium shallots, peeled
5 tablespoons olive oil
2 medium heads radicchio, outer leaves removed
2 tablespoons balsamic vinegar
1⁄4 to 1⁄2 teaspoon salt
Position the rack in the center of the oven and preheat the oven to 350°F.
Place the shallots in a large baking dish, pour 2 tablespoons olive oil over them, and toss to coat. Cover with aluminum foil and roast for 30 minutes.
Cut the radicchio heads into quarters through the base so the leaves stay intact in the quarters. Rub the remaining 3 tablespoons oil on the radicchio quarters.
Uncover the baking dish and add the radicchio. Roast, uncovered, until the radicchio is lightly browned and the shallots are quite soft, about 20 more minutes. Transfer all to a cutting board; let stand for 10 minutes.
Roughly chop the radicchio and shallots; scrape them and any residual oil into a large serving bowl. Toss with the balsamic vinegar and salt to serve.
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