1 medium to large head radicchio, cut into
3 cups chicory, rinsed and torn into large
1 tbsp poppy seeds
1/4 cup raspberry vinegar
2 tbsp walnut or almond oil
1 tsp sea salt
and cut into 1/4" strips. Steam just until barely tender, then rinse
briefly under very cold water. Pat dry. In a medium skillet, heat oil
and lightly sauté radicchio and chicory just until wilted. Stir in poppy
seeds, remove from pan and cool. In a medium mixing bowl, combine
vinegar, walnut or almond oil and salt. Add peppers and stir until well
coated. Place braised greens on a serving platter and arrange peppers on
top. Chill or serve at room temperature.
Sweet red and
yellow peppers mix with the bitter flavors of radicchio and chicory and
a delicate vinaigrette in this colorful combination salad or side dish.