Radicchio is a relatively new ingredient for me. I’ve used it once or twice in the past but didn’t have any vivid memories of the experience. I threw it in a salad a few months back and nearly smacked myself for not incorporating it more often. It’s a widely available vegetable with superb color, unique texture, and mild flavor. For the most part I enjoy it raw, so I thought I’d try preparing it differently and seeing how it fared.

This was a really quick side I developed to pair with roasted chicken breast. I’m sorry to say that this poor head of radicchio had been in the fridge at least a week and was badly drying out. Also in the fridge were a handful of wild blackberries from the farmer’s market, a couple of shallots, and some arugula left over from another dish.

I put the ingredients together in my head and figured, why not? I coarsely chopped the shallots, quartered the radicchio, tossed some blackberries on top, and drizzled all with olive oil and the juice of half an orange. As always, I finished with salt and pepper.

At the last minute, I caught sight of a container of hazelnuts and threw a handful in the pan during the remaining minutes of roasting. Success!

Roasted Radicchio with Wild Blackberries

Ingredients – 4 servings

  • one head radicchio, quartered
  • 1-2 shallots, sliced
  • 1/4 cup blackberries
  • juice from 1/2 orange
  • 2 T olive oil
  • 1/4 cup hazelnuts
  • 2 T fresh lemon thyme, or 1 T dried thyme
  • salt and pepper, to taste
  • arugula, to serve alongside (optional)

Directions

  1. Preheat oven to 450F.
  2. Arrange radicchio, shallots, and blackberries in a square baking pan.
  3. Drizzle generously with olive oil, the juice of half an orange, and finish with salt, pepper, and thyme.
  4. Bake for 20-30 minutes, or until nicely caramelized. Toss hazelnuts in during final minutes of baking.
  5. Serve alongside radicchio, and top with below vinaigrette if desired.

Blackberry Vinaigrette (optional)

  • 1/4 cup blackberries
  • 2 T olive oil
  • 2 T balsamic vinegar
  • 1-2 T water, to thin (as necessary)
  • salt and pepper to taste
  1. Combine all ingredients in a blender or food processor. Blend until smooth.
  2. Drizzle over radicchio and arugula after plating.

 

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