This is a quick and delicious side dish for any season, as chicory is available year-round. Radicchio, a red-leaf chicory, adds a contrasting bitter note as well as a splash of color.
Recipe information
Yield
serves 4
Ingredients
2 tablespoons extra-virgin olive oil
2 anchovy fillets, coarsely chopped (optional)
1 head radicchio (about 10 ounces), trimmed and sliced into 1/2-inch pieces
1 bunch chicory (about 1 1/2 pounds), trimmed and roughly chopped
Coarse salt and freshly ground pepper
Balsamic vinegar, for drizzling
Preparation
Heat the olive oil in a large skillet over medium-high heat. Add the anchovies, and cook 1 minute. Add the radicchio and chicory; sauté until slightly wilted, 1 to 2 minutes. Season with salt and pepper. Transfer to a serving platter, and drizzle with balsamic vinegar.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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