Today we are continuing a week of Farmers' Market-inspired recipes with Ellen from Family Around the Table and Christie of A Kitchen Hoor's Adventures coordinating. Thanks, ladies! I can't wait to have new recipes for all the items at the markets right now.
My recipe was inspired by some organic radiccho I picked up from my CSA (community-supported agriculture) farmer, Robina's Organics. As I'm prepping for this week's event, I realized that when I have the freshest vegetables, I want to do as little as possible to them; I want to showcase their incredible freshness and flavor. So, just as my Herb Salad with Lemons was barely a recipe, this is the case with my recipe today as well.
Here's the Wednesday Farmer’s Market Week Recipes...
- Basil Pesto Salad Dressing by The Spiffy Cookie
- Charred Radicchio Salad by Culinary Adventures with Camilla
- Cheddar & Thyme Yellow Squash Biscuits by Savory Moments
- Fresh Cherry Crisp by The Freshman Cook
- Garlic Broccoli Slaw by Cindy's Recipes and Writings
- Hawaiian Chicken Kabobs by A Kitchen Hoor's Adventures
- Lemon Meltaway Cookies by Family Around the Table
- Mixed Berry Cobbler by The Redhead Baker
- Old Fashioned Fruit Cobbler by Tip Garden
- Pink Peony Jelly by Daily Dish Recipes
- Slow Cooker Pork Bahn Mi Bowls with Pickled Vegetables by Books n' Cooks
- Summer Vegetable Pasta Bake by Kate's Recipe Box
- Tequila Salsa by Our Good Life
- Watermelon and Tomato Gazpacho by Cookaholic Wife
I had intended to pick up endives at the farmers' market this week. These are actually radicchio, but given that they are all in the chicory family, you can prepare them the exact same way. The chicory family is a broad group that can be loose-leafed or tightly-headed, tapered or round, smooth or frilly. They are also range in color, from the starkest white and pale yellow to bright green or purple. All chicories have a bitterness and hefty bite. I love charring them, just a little, to give them a softer feel.
- 2 heads radicchio or endives
- olive oil
- favorite dressing
- freshly ground salt
- freshly ground pepper
- Also needed: plancha or skillet
Slice the endives in half, lengthwise.
Heat a splash of olive oil on the plancha until it's almost smoking. Place the endives, cut-side, down on the plancha and leave till it chars and softens.
Turn the endives, charred side up, on a platter. Sprinkle with salt and pepper. Drizzle with your favorite dressing. Serve immediately.