Wednesday, 16 March 2016

Caramelized Radiccho and Chicory

Left over salad from the weekend. Eating more salad, no! Chucking it into the pan, yes!

These two bitter kinds of salad are great for wilting in a pan and with some caramelized onions and lots of honey and balsamic vinegar a real treat.
It is fairly easy to prepare and qualifies as midweek meal. Serve it with some things hanging around in your fridge makes it a full meal. You can combine it with Prosciutto or cooked ham, cold chicken or other things. Everything that can stand beside something bitter is welcome.

recipe for 2:
1 radicchio
1 large chicory
2 spring onions
1 small onion
2 cloves of garlic
3 tbsp olive oil
2 tbsp honey
3 tbsp balsamic vinegar
salt and pepper
some Parmesan shavings
some parsley

wash the salad and use a wide pan. Heat some of the olive oil and wilt down the salad until it get some brown spots and is soft. Take it out of the pan.

Get more oil into the pan and chuck the chopped onions and garlic in  and cover with honey. DO not stir a lot. When the onions are done, use the balsamic vinegar to counteract the sweetness. Get the salad back in and toss around. Let the onions caramelize.
Get it on a plate , serve with some meat and let some Parmesan shavings fall on top of it.

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