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Roasted Radicchio Wedge Salad

Serves 4


    Roasted Radicchio Wedge Salad

    Elevate your salad and side-dish game at once. When blasted in the oven and flecked with a bit of char, radicchio mellows and gains some sweetness while still retaining just the right amount of bitterness. Here, it’s paired with acidic (syrupy balsamic) and fatty (creamy cheese) ingredients to make a knife-and-fork salad with balanced flavours.


    Round or slender

    You can use either of the popular varieties of radicchio—round Chioggia or slender Treviso—in this recipe, but if using a large head of this colourful member of the chicory family, you can slice it into quarters for 4 servings. Radicchio can also be prepared on an outdoor grill.

    Chill out

    When some people say they don’t like slightly bitter-tasting walnuts, it could be because they have only tried nuts that have turned rancid. The delicate omega fats in walnuts are prone to turning unpleasant tasting fairly quickly. So, it’s best to stash them in your fridge or freezer and purchase walnut halves when possible, since their smaller surface area delays the rancidity process.


    Roasted Radicchio Wedge Salad


    • 1/3 cup (80 mL) walnut halves
    • 2 small heads radicchio, halved and tough core sliced away (see tip)
    • 1 tsp (5 mL) grapeseed oil or sunflower oil
    • 1/4 tsp (1 mL) salt
    • 1/4 tsp (1 mL) black pepper
    • 1/3 cup (80 mL) balsamic vinegar
    • 2 tsp (10 mL) honey
    • 1/4 tsp (1 mL) crushed red pepper flakes
    • 1/3 cup (80 mL) crumbled mild blue cheese, such as gorgonzola or Danish blue
    • 1/4 cup (60 mL) parsley


    Per serving:

    • calories150
    • protein5g
    • fat10g
      • saturated fat3g
      • trans fat0g
    • carbohydrates12g
      • sugars4g
      • fibre2g
    • sodium333mg



    Preheat oven to 350 F (180 C). On baking sheet, place walnut halves and roast for 12 minutes, shaking pan halfway through cooking time, until nuts are a couple of shades darker. Be careful not to burn nuts. Remove nuts from oven and raise heat to 400 F (200 C).


    Brush radicchio halves with oil and season with salt and pepper. Line baking sheet with parchment paper or silicone sheet and place radicchio cut-side down. Roast in preheated oven, turning once, until leaves look shrivelled and radicchio has darkened, about 12 minutes.


    Meanwhile, in medium saucepan, place balsamic vinegar, honey, and red pepper flakes. Cook over medium-high for 4 to 6 minutes, or until vinegar is reduced by about half (should be a pourable syrup consistency). Watch pot closely so vinegar does not become too thick.


    Place radicchio wedges on each of 4 serving platters. Drizzle with balsamic reduction and sprinkle with blue cheese, parsley, and walnuts.



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    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.