Roasted Radicchio and Prosciutto with Balsamic
Roasted Radicchio and Prosciutto with Balsamic Print Recipe
Serves 4
Ingredients:
- 2 heads Radicchio
- 4 Tbs. LeRoux Olive Oil
- Salt
- 1/3 lb thinly sliced Prosciutto
- 1 cup Pumpkin Seeds
- Half a Lemon
- Aged Balsamic Vinegar
- Pepper
Preparation:
- Strip away the outer leaves of the radicchio as well as the stem and cut them into quarters. In a large pan, heat up 3 Tbs. of the olive oil over medium heat until it smokes, then add the radicchio and salt.
- Cook the radicchio cut side down 5 minutes until it begins to brown, even burn a little, then flip to the other cut side and caramelize in the same way.
- Remove the radicchio to a serving platter.
- Add a Tbs. of olive oil to the pan then add the prosciutto. Cook the prosciutto briskly, flipping every 30 seconds until it is crispy, then place over radicchio.
- In the same hot pan add the pumpkin seeds and some salt, toss in the pan for about a minute until they begin to become fragrant and are toasted. Be careful not to burn them. Scatter them over the salad, squeeze a lemon over the whole thing, then finish with a healthy drizzle of balsamic vinegar and fresh cracked pepper.
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