RATATOUILLE SALAD

THIS DISH CAME ABOUT WHEN I DISCOVERED I DIDN’T HAVE ENOUGH RADICCHIO FOR A SALAD, NOR PEPPERS FOR A SIDE DISH.  RADICCHIO, PARTICULARLY THE ENDIVE-SHAPED KIND CALLED TREVISO, MAKES A GREAT BITTER VEGETABLE SAUTEED IN OLIVE OIL AND GARLIC.  THE BELL PEPPERS AND CARAMELIZED ONIONS ADD SWEETNESS.  TOMATOES AND SPLASH OF VINEGAR ROUNDS OUT THE FLAVOR PROFILE.  YOU COULD INCLUDE SAUTEED EGGPLANT OR ZUCCHINI, WHICH WOULD BRING IT CLOSER TO A TRUE RATATOUILLE.  IT’S ALSO FLEXIBLE.  SERVE IT HOT OR AT ROOM TEMPERATURE, AS A MAIN COURSE OR OVER PASTA.  AND IT’S A PERFECT ACCOMPANIMENT TO ROAST LAMB OR PORK.  FISH TOO.  HAVE I LEFT ANYTHING OUT?
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