by Caitlin Saniga
- 1 small head radicchio, trimmed and outer leaves removed
- 3 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- salt and pepper, to taste
- 1/8 teaspoon dried thyme
- 2 tablespoons olive oil
- 1 clove garlic, minced
- about 1/4 cup shaved Parmesan cheese
Cut the radicchio in quarters and chop it into bit size pieces. Set aside.
In a small bowl, whisk together the vinegar, mustard, honey, salt, pepper and thyme.
Heat a castiron pan over medium heat for about 3 minutes. Add 1 tablespoon of the olive oil. Place the the radicchio in the pan, and cook, stirring now and then until the radicchio loses some of its firmness, about 3 minutes. Transfer the radicchio to a serving dish.
Turn down the heat to low, and add the remaining teaspoon of olive oil and garlic. Cook, stirirng constantly, until the garlic is just golden, only about 20 seconds. Add the vinegar mixture and stir it in quickly. Let it bubble down for about 20 seconds or until it becomes syrupy.
Remove the pan from the heat, and drizzle the dressing over the radiccio. Top with the Parmesan and more pepper. Serve immediately.
Makes 2 lunch-size servings.
Recipe adapted from: Big Girls Small Kitchen