Yield: 1 servings
|4||Heads Radicchio -; (small heads)|
|⅓ cup||All-purpose flour|
|¾ cup||Fresh breadcrumbs|
|½ cup||Freshly grated dry Jack cheese|
|Or Parmesan cheese|
|1 teaspoon||Kosher salt|
|½ teaspoon||Ground white pepper|
|Olive oil; for frying|
|2 cups||Baby greens|
|(such as arugula; frisee and mache)|
|1||Lemon-Garlic Cream; see * Note|
|=== GARNISH ===|
* Note: See the "Lemon-Garlic Cream" recipe which is included in this collection.
Cut the radicchio into quarters through the core. In a small bowl, beat the eggs with 1 tablespoon water. Spread the flour on a plate. On a second plate, combine the breadcrumbs, cheese, salt and pepper. Dredge the radicchio in the flour, shaking off the excess. Coat thoroughly in the egg mixture and then lightly and evenly pat with the breadcrumb mixture, shaking off any excess. Chill, uncovered, for at least 30 minutes to make the coating adhere. In a saute pan, pour olive oil to a depth of ¼ inch and heat. Add the radicchio and evenly brown over moderate heat. Transfer to paper towels and drain. To serve, arrange the baby greens on individual plates and place sauteed radicchio on each plate. Drizzle the Lemon-Garlic Cream and scatter the chives and fried capers over the top. Serve immediately while the radicchio is still warm.
Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9628 broadcast 07-23-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: John Ash
Converted by MM_Buster v2.0l.