Comments on: Blood Orange & Castelfranco Radicchio Winter Salad

By: Happy 2015! - ivanshaw.com

Happy 2015! - ivanshaw.com — Mon, 26 Jan 2015 20:12:14 +0000

[…] how the salad came out. The photo is incomplete (no radish slices yet), but Chef Amy will recognize it immediately in spite of the presence of radicchio of unknown […]

By: Ms. Glaze

Ms. Glaze — Fri, 19 Dec 2014 04:25:23 +0000

OMG SAS!!! Is it really you??? Long, LONG time no hear! Hope you are well and Happy Holidays!

Thank you for that explanation, I knew there was something about the taproot having to be carefully extricated from the ground but wasn’t sure about the rest. I have to say my little Castelfranco Radicchio was sure cheap considering all the effort, if in fact they really grow ’em that way in the States. In Paris I’ve seen ones that are as big as full grown cabbages, but here in the Bay Area I’ve only seen large baseball size.

There are definitely sensitive to cold weather because after an hour in my fridge – which has a tendency to run very cold – my little radicchio was limp and lifeless.

Wattacetti – You will love Sue, she’s knowledgable and fun and put up with my crazy crew for a day and she’s been doing tours a long time now. Good luck with the NYE luncheon, you have to meet some dietary needs that I’m totally unfamiliar with so I’ll look forward to your report

By: wattacetti

wattacetti — Fri, 19 Dec 2014 02:13:12 +0000

I have Sue’s site bookmarked! The tour options look great.

NYE luncheon using nothing but an induction hob and a toaster oven as heat sources. This should be interesting.

By: SAS

SAS — Thu, 18 Dec 2014 23:11:41 +0000

According to someone who should know (Mario Batali), this is how they do it IN Castelfranco – First, the plants are harvested in late fall, their outer leaves are trimmed and discarded, then they’re packed into wire mesh baskets, and stored for several days in darkened sheds with their roots bathed in steadily circulating spring water at a temperature of about 60 degrees Fahrenheit. As they bathe, the leaves take on the pronounced wine-red color. At this point, the farmer unties the bunches, strips away the outer leaves and, trims the root and sends the radicchio to the market.

Don’t know if that same process is followed in the US, but would explain their scarcity. Also, they’re apparently very sensitive to cold weather.

By: Ms. Glaze

Ms. Glaze — Thu, 18 Dec 2014 01:58:00 +0000

Sue! How I wish I was in Burgundy trailing you on one of your amazing tours. Watacetti if you’re reading this note – next time you are in France you MUST go tour Burgundy with Sue, she knows everyone and you are such a wine connoisseur I think you would really appreciate the experience. (Burgundy on a Plate http://www.burgundyonaplate.com/)

I love blue cheese with chicories – maybe it’s the salt and the earthiness that goes great with the bitter.

Wattacetti – A New Years eve lunch? Hmmmm, I guess if you fuel up earlier in the day then you can skip dinner and just go straight for the Champagne!

By: Sue Boxell

Sue Boxell — Thu, 18 Dec 2014 00:10:38 +0000

This sounds delicious and refreshing – I make something similar here in Burgundy but with the addition of a little bleu d’Auvergne. Lovely photo of you Amy and you haven’t changed a bit!

By: wattacetti

wattacetti — Wed, 17 Dec 2014 20:32:11 +0000

How beautiful!

I’d be more inclined to order a salad called “Cara Cara Blood Orange & Radicchio Variegato di Castelfranco Salad” than one that the menu lists as “Leaves”

Your timing is perfect as I have to do a NYE lunch, but I’ll have to go with whatever radicchio (and other vegetable) of unknown provenance is available rather than the Variegato di Castelfranco.