Italian
Radicchio Salad with Buddha's Hand and Dried Yogurt
by Cucina con Ruben · 548K subscribers on YouTube
A vibrant salad combining grilled and raw radicchio, dressed with a Buddha's hand citrus dressing, topped with pomegranate and grated dried yogurt from Lebanon.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Servings
- 2
- Difficulty
- medium
Ingredients
10 items- 1 pcsLate Treviso RadicchioUse both the tardivo and regular radicchio
- 1 pcsRadicchioRegular radicchio, half cut into wedges, half sliced
- Olive OilExtra virgin olive oil, for grilling and dressing
- SaltTo taste
- Red WineFor deglazing
- Balsamic VinegarA splash for deglazing and dressing
- WalnutsAlready toasted
- 1 pcsBuddha's HandFor juice and zest
- PomegranateSeeds for garnish
- Dried YogurtDried yogurt from Lebanon, grated
Method
- Remove a couple of outer leaves from the radicchio. Cut half into wedges and the tardivo di Treviso radicchio: clean the base and pull apart the leaves.
- Grill the radicchio wedges with a drizzle of oil and a pinch of salt until nicely charred. Deglaze with red wine and a splash of balsamic vinegar. Let the alcohol evaporate. The radicchio should be cooked but still crunchy.
- Slice the remaining radicchio into thin strips. Place all radicchio in a bowl.
- Add walnuts (already toasted) to the bowl.
- Prepare the dressing: cut off the top of the Buddha's hand, score the skin in a circle near the base, then gently stress it and hit it with a heavy object for about 2 minutes. Filter the juice.
- Season the juice with salt, oil, a splash of balsamic vinegar, and grated Buddha's hand zest. Mix well.
- Pour the dressing over the radicchio and mix with your hands for better flavor. Let it marinate for 5 minutes.
- Plate: place grilled radicchio at the base, then raw radicchio, then more grilled radicchio. Sprinkle pomegranate seeds on top.
- Finish by grating dried yogurt (from Lebanon) over the salad. Serve.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
