Browsing Tag

Radicchio

Recipes, Salad, Side Dishes, Vegetarian, Veggies

Leafy Greens with Turmeric Dressing

February 16, 2025

Bitter greens are one of my favorite salad ingredients. The peppery flavor of arugula, watercress, radicchio or escarole combined with a tart-sweet dressing is delicious.

This striking salad includes crispy bitter greens, radishes and candied spiced pistachios with a bright turmeric dressing.

I love cooking with turmeric. Its pleasant earthy flavor and vibrant color make any dish so much more interesting. Some of my favorite recipes that include turmeric are lemongrass tofu, pickled cauliflower, and miso dressing.

You may use any assortment of leafy bitter greens to make this salad. Escarole is not a green that I see often here on Maui but I did find it at Safeway. It has a crisp texture and mild bitterness that pairs well with the bright lemony dressing.

Oh yum! Easy to make candied spiced nuts add pizazz to the salad. If you have a penchant for snacking on irresistible candied nuts, make a double batch.

Leafy Greens with Turmeric Dressing
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Leafy Greens with Turmeric Dressing

Recipe by Kiyo
Servings

4

servings

Colorful crispy salad with a hint of spice from candied nuts
Recipe adapted from NYT Cooking

Ingredients

  • 1/3 cup shelled pistachios, pecans or walnuts

  • 1 tablespoon + 1 teaspoon honey

  • 1/4 teaspoon crushed red pepper

  • Kosher salt (such as Diamond Crystal) and freshly ground black pepper

  • 1 medium lemon

  • 1/2 tablespoon Dijon mustard

  • 1/2 teaspoon ground turmeric

  • 1 1/2 – 2 tablespoons extra virgin olive oil

  • 8 ounces bitter greens (escarole, endive, mature arugula, watercress, radicchio)

  • 2 small radishes, thinly sliced (add sliced radishes to an ice bath for 5-10 minutes for extra crispy texture, pat dry with paper towels before using)

  • 2 ounces Parmesan, thinly sliced

  • 1/4 cup chopped dill (or substitute with fresh mint or parsley)

  • To serve: Grilled bread, hard boiled eggs (optional)

Directions

  • Combine the pistachios and 1 tablespoon honey in a small skillet over medium low heat. Cook, stirring often, until the honey reduces and crystalizes around the nuts, 3-4 minutes. Watch closely so the nuts do not burn. Once the nuts darken but still show a little green, remove the pan from the heat and immediately sprinkle with the crushed red pepper and 1/2 teaspoon kosher salt (have these ingredients ready). Transfer nuts to a parchment lined plate. Separate nuts with a fork before they cool to prevent clumping. If using large whole walnuts, coarsely chop once cool.
  • Using a microplane, zest lemon into a large bowl. Cut the lemon in half and squeeze the juice (about 2 tablespoons) into the bowl. Whisk in the mustard, turmeric, 1 1/2 tablespoons olive oil and remaining 1 teaspoon honey until a golden dressing forms. Taste and adjust seasoning with more honey, lemon juice and oil.
  • When ready to serve, add the greens and radishes, season with salt and pepper, and toss until the greens are well dressed. Transfer greens to a low sided serving dish and scatter nuts and cheese over the top.
Dinner, Italian, Lactose Free, Pasta, Recipes, Salad, Side Dishes, Summertime Meal, Vegan, Vegetarian

Broken Pasta Salad

January 20, 2024

I fell in love with this salad immediately. Not only is it a gorgeous salad to bring to the table, the flavors and different textures are superb. The addition of maple syrup in the dressing adds the perfect touch of sweetness that pairs so well with the intense flavors of bitter radicchio and briny, salty olives.

The original recipe from Bon Appetit calls for broken lasagna noodles. I used ribbon shaped mafaldine pasta instead because it is what I had available. Similar to lasagna with its ruffled edges, mafaldine is a very versatile pasta to have on hand.

Castelvetrano olives are a favorite of mine. Here on Maui they can be tricky to find. Sadly, Whole Foods does not sell them at their olive bar any longer though they are available packaged. You could substitute Picholine olives if you can’t find Castelvetranos.

The salad dressing is delightfully sweet and tart thanks to the maple syrup, red wine vinegar and fresh lemon juice. A bit of nutritional yeast adds flavor and body to the dressing.

If you have any leftover salad, it can be stored in the refrigerator and eaten the next day. If possible, reserve some of the toasted almonds to sprinkle on just before serving so they retain their crunchy texture.

Broken Pasta Salad
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Broken Pasta Salad

Recipe by Kiyo
Servings

4-6

servings

Adapted from Bon Appetit magazine

Ingredients

  • 2/3 cups raw almonds

  • 1 pound mafaldine or wavy lasagna noodles, broken into 2-inch pieces

  • kosher salt

  • 1 large garlic clove, finely grated

  • 1/2 cup extra-virgin olive oil

  • 1/2 cup finely chopped parsley

  • 1/3 cup finely chopped basil

  • 1/4 cup fresh lemon juice (2 lemons)

  • 1/4 cup red wine vinegar

  • 2 tablespoons nutritional yeast

  • 1 1/2 tablespoons pure maple syrup

  • pinch of crushed red pepper flakes

  • freshly ground pepper

  • 1 small head radicchio, thinly sliced

  • 2 cups Castelvetrano olives, pitted and torn (can substitute with Picholine or other green olives)

Directions

  • Preheat toaster oven or oven to 400 degrees. Toast almonds on a rimmed baking sheet, tossing halfway through, until fragrant and slightly darkened, 6-9 minutes. Let cool slightly, then finely chop.
  • Meanwhile, cook noodles in a large pot of boiling salted water, stirring occasionally, until tender (you don’t want al dente pasta salad). Drain and rinse under cool water.
  • Stir almonds, garlic, oil, parsley, basil, lemon juice, vinegar, nutritional yeast, maple syrup, and red pepper flakes in a large bowl. Season dressing generously with salt and black pepper.
  • Add noodles, radicchio, and olives to dressing and toss to combine. Serve with crusty sourdough bread.
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