Pub Date: 10/1/1998
Size: 5 1/2" x 8 1/2"
Click to enlarge
|ABOUT THE BOOK|
|From the Publisher|
Recipes from homemakers, wineries, restaurants, chefs, bed & breakfasts and agricultural organizations from across The Golden State. Try Creamy Shrimp Nachos, Salsa Jack Souffle, Artichoke Heart Omelet, Avocado Soup, California Cioppino, Ravishing Radicchio Salad, Crab & Avocado Enchiladas, Tomato Rosemary Focaccia, Almond Butter Wreaths and many more! Includes fascinating state facts.
Ravishing Radicchio Salad
|My hope is to be able to assist all California schools in the development of their own gardens.
- Chef Andy Powning - GreenLeaf Produce, San Francisco
2 med. BEETS
1 clove GARLIC
1 head BUTTER LETTUCE, torn into 3-inch pieces
1 sm. head RADICCHIO, thinly sliced
Toasted PECANS to taste
1 COMICE PEAR, peeled, halved and thinly sliced
2-4 oz. GORGONZOLA CHEESE, crumbled
Roast beets in a 350° oven for 45 minutes or until fork tender; cool, peel and slice. Rub a large wooden salad bowl with garlic. Add lettuce, radicchio, beets, pecans and pear slices. Add Pistachio Vinaigrette to salad and toss. Top with Gorgonzola.
1/4 cup PISTACHIO OIL
3 Tbsp. BALSAMIC VINEGAR (or to taste)
JUICE of 1/2 LEMON
SALT and PEPPER to taste
DIJON MUSTARD to taste
In small bowl, combine all ingredients and mix well.
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