This salad is simple, has a deep masculine flavor (I’m making that a thing), and tons of crunch. He’s giving wedge. But, like, nouveau wedge. This Christopher Kimball recipe (from his book Cookish) comes together very quickly and doesn’t call for many ingredients so it’s an easy vegetarian to throw on the table. In fact, it feels caught somewhere between salad and veggie side. I don’t mind a slight identity crisis; I have one of those almost weekly.
Cut a head of radicchio into 4 wedges and, once you’ve got a hot skillet, place them, cut-side down, in the pan and get them charred. Then, flip and char the other cut side. Transfer to your serving platter and turn the heat down to medium-low. Then use the same skillet to melt 4 tbsp of buttter before whisking in 1/3 c. of vinegar (sherry vinegar, white balsamic vinegar, and cider vinegar all work – I think I used champagne vinegar) and 2 tsp honey. Cook until it’s thickened – keep stirring, this takes longer than you think. Once it feels thicker (so it can serve as a dressing), pour it over the raddichio, sprinkle some salt/pepper over it, and top with crumbled [good quality] blue cheese and pepitas aka toasted pumpkin seeds.
Overall, this wasn’t my beau’s favorite…but that’s because blue cheese isn’t his favorite. And if you don’t like blue cheese, you’re not going to like a dish that is 40% blue cheese. I, on the other hand, loved it. It’s warm, so it’s ideal for the winter…but not deeply cooked so you still get that crunchity crunch that makes you feel like you’re eating something fresh.
Peaches to Apples 