Territorial Seed Company’s Braised Radicchio with Roasted Garlic Dressing

Fall-harvested vegetables are a favorite for us here at Territorial Seed Company, and salad greens especially, because they taste extra sweet after a frost! Radicchio is a cool-weather vegetable that deserves some time in the spotlight! If you’ve never wanted to give radicchio a try, this recipe might just change your mind!

Ingredients for braising

• 1 head of Leonardo radicchio

• 2 tablespoons butter

• 1/4 cup white wine

• Salt and pepper to taste

Ingredients for dressing

• 2 heads of Purple Russian garlic

• 4 tablespoons extra-virgin olive oil, divided

• 2 tablespoons red-wine vinegar

• 1 tablespoon lime juice

• 1/8 teaspoon salt

• freshly ground pepper, to taste

Instructions

 First make the dressing.

1. Preheat oven to 400°F.

2. Cut off the very top of each head of your garlic exposing the tops of the cloves. Place the garlic on a piece of foil, drizzle with 1 tablespoon oil and wrap into a package. Put in a baking dish and bake until the garlic is very soft, about 45 minutes. Unwrap and let cool slightly.

3. Squeeze the roasted garlic cloves out of the whole head into a blender or food processor. Add the remaining 3 tablespoons oil, vinegar, lime juice, salt and pepper and blend or process until smooth. Set aside.

Next braise the radicchio.

1. Cut off any browning to the root end. Then quarter the head of radicchio leaving the core in each wedge.

2. In a shallow cast iron or sauté pan melt butter on medium heat until it bubbles. Add wedges of radicchio and cook about 2 minutes each flat side. Turn each carefully to keep wedges intact.

3. When flat sides are all lightly browned season with salt and pepper and add white wine. Cover and lower heat to simmer for 4 minutes.

Play warm radicchio with heaping spoonfuls of dressing. Add additional flavor by topping with toasted pumpkin seeds or fresh micro greens!