Bittersweet Roasted Radicchio With Ricotta & Dates Recipe

Name: Bittersweet Roasted Radicchio With Ricotta & Dates
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons balsamic vinegar; 5 garlic cloves, smashed; 1 teaspoon fresh lemon juice, plus lemon zest from 1/2 lemon, divided; 1/2 cup plus 2 tablespoons extra-virgin olive oil, divided, plus more for drizzling; 1 teaspoon salt and pepper, plus more to taste; 1 pound radicchio, cored and coarsely chopped; 8 large, squishy dates, pitted and quartered; 3/4 pound fresh ricotta; 1/2 cup mint, dill, and parsley, for garnish; 1/2 cup chopped, toasted walnuts, for garnish

Servings: persons

2 tablespoons balsamic vinegar
5 garlic cloves, smashed
1 teaspoon fresh lemon juice, plus lemon zest from 1/2 lemon, divided
1/2 cup plus 2 tablespoons extra-virgin olive oil, divided, plus more for drizzling
1 teaspoon salt and pepper, plus more to taste
1 pound radicchio, cored and coarsely chopped
8 large, squishy dates, pitted and quartered
3/4 pound fresh ricotta
1/2 cup mint, dill, and parsley, for garnish
1/2 cup chopped, toasted walnuts, for garnish

1
Preheat the broiler. In a large bowl, whisk together the vinegar, garlic, lemon juice, 1/2 cup oil, and 1/2 teaspoon each of salt and pepper.
2
Put radicchio and dates in a baking dish (I use a 9- by 13-inch or an 8- by 8) and toss with remaining 2 tablespoons oil. Be sure to bury the dates a bit-you don't want them to burn under the heat of the broiler.
3
Broil the radicchio 5 to 6 inches from the heat source, turning occasionally, 6 to 8 minutes (you're looking to char and brown the leaves). Monitor closely so the radicchio doesn't burn.
4
Add the hot radicchio and dates to the bowl of the dressing and toss gently to coat. Cover the bowl and marinate, tossing occasionally, for at least an hour. Then remove the garlic cloves.
5
Spread or dollop the ricotta over a serving platter. Season with lemon zest, salt, and pepper. Spoon the radicchio and its marinade over top. Sprinkle with torn mint, dill, and parsley; top with chopped toasted walnuts. Sprinkle with more lemon zest, salt, and pepper. Serve with bread!

708

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons balsamic vinegar, 5 garlic cloves, smashed, 1 teaspoon fresh lemon juice, plus lemon zest from 1/2 lemon, divided, 1/2 cup plus 2 tablespoons extra-virgin olive oil, divided, plus more for drizzling, and more.

Yes, Bittersweet Roasted Radicchio With Ricotta & Dates falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bittersweet Roasted Radicchio With Ricotta & Dates

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