To offset the slight bitterness of red radicchio, you can make a dairy version and add some cubes of Emmental. Walnuts instead of almonds make it even richer. Or you can just skip the radicchio and go with simple butter lettuce.
- Prep Time
- 18-24 red radicchio (the round kind) leaves
- 1 can or 12 ounce cooked chickpeas, drained (use hearts of palm if you don’t eat kitnyiot)
- 1 celery stick, chopped
- 4 ounces white mushrooms, halved or quartered and very finely sliced (slivered)
- 4 ounces slivered almonds
- 3 or 4 red radishes
- 5 ounces truffle oil
- 1/2 tablespoon soy sauce
- 1 tablespoon lemon juice, or to taste
- 1 teaspoon honey
- Salt and pepper to taste
1. In a serving platter, create six “bowls” by arranging groups of 3 or 4 lettuce leaves together, concave side up, layering the edges.
2. Combine the chickpeas (or hearts of palm) with the celery, almonds, and mushrooms. Toss with a dressing made by whisking the liquid ingredients with salt and pepper to taste.
3. Spoon into the “bowls,” and decorate with a few slivers of red radish.
Recipe published in JOY of KOSHER with Jamie Geller Magazine Pesach 2015 SUBSCRIBE NOW