Recipe: Charred Radicchio w/ Baby Spinach, Tomatoes & Toasted Pine Nuts

I love this salad and the many variations of it. I always have spinach, radicchio, cabbage, kale, or some other type of similar vegetable in my fridge. A salad like this is good anytime -- as a side dish, light lunch, or dinner. Ingredients:

half a head of a radicchio
a handful of baby spinach, cut in narrow strips
a handful of pine nuts
tomato
balsamic vinegar
olive oil
salt & pepper
dried oregano
fresh chopped garlic

First, heat up a pan and add the radicchio. I cut the radicchio in wide strips and heat it until it begins to char a little bit. This will mellow the bitterness of the chicory. (If you have a grill, even better.) You just want it to start turning a little brown in spots. Place the radicchio in a bowl, and add the chopped baby spinach. Throw a handful of pine nuts into the hot pan and lightly toast them. Cut up your tomato, finely chop a couple cloves of garlic. Combine everything and give it a swirl of good olive oil and balsamic vinegar, pinch of salt, pepper, and dried oregano, and toss. I think you will say it "tasted like a good!"

This salad can be made many ways. I usually like to add red onion to it. If pine nuts are a little pricey for you, substitute toasted slivered almonds or walnuts. Salut!