Oh, December. This is really happening. I think I’m going to finish this project. I won’t stop blogging, of course. But I will stop writing a recipe every day. Good heavens, it’s getting old.
I was going to make you a list. You know, favorites, of the 334 recipes I’ve given you in 2007. (You guessed it: 31 to go.)
But then I got an email about the Food Blog Awards, and it occurred to me that maybe you should give me a list. What have been your favorites this year? What have you liked reading about? Anything from hogwash that you’ve made over and over? Anything (Eek, do I want the answer to this?) that’s been a total failure?
Radicchio, Apple, and Pecan Slaw (PDF)
Recipe 335 of 365
Over Thanksgiving, I had a wonderful wintry radicchio salad, with apples and walnuts, and a creamy dressing I guessed was made with goat cheese. It was delicious, but the flavors were too separated: I’d get a hunk of apple in one bite, then a whole walnut with an awkward wedge of radicchio, then four more apple pieces. I wanted all its flavors to meld together in my mouth at once; I wanted a fantasy bite every time.
Here’s a slaw that gets the job done. Serve it as is, or wrap it into tortillas with leftover roasted chicken.
TIME: 10 minutes
MAKES: 4 servings
1 head radicchio (about 1/2 pound), outer leaves removed and cored
1 tart apple, like Granny Smith, cut into wedges
1/2 cup chopped toasted pecans
2 ounces (about 1/4 cup) crumbled goat’s milk feta
1 tablespoon Meyer lemon juice (or regular lemon juice)
3 tablespoons extra virgin olive oil
1 tablespoon chopped fresh parsley
Salt and freshly ground pepper, to taste
Grate the radicchio and apple in a food processor. Transfer to a mixing bowl, stir in the remaining ingredients, and serve.