Early Spring Salads

The early spring kitchen garden continues to offer salad greens from the sturdy plants that provided greens throughout the winter. Arugula, red mustard and kale all came through the cold snaps of December, January and February and now with the longer light of March and April are sending out new growth.

Arugula is starting to bud and blossom but the new leaves that are growing too are tender and spicy.

Spring arugula 4.18

Red mustard is sending out succulent-stemmed, horseradish-spicy leaves.

Spring mustard 4.18

And kale, the year-round champion, is bursting with sweet, tender leaves.

Spring kale 4.18

We eat kale salads for lunch nearly every day and lately we’ve been adding red mustard leaves to the bowl, their hot crispness a perfect balance to the tender sweet kale. Olive oil, a little salt, fresh lemon juice and grated Pecorino cheese meld the flavors of the two together into a perfect salad.

Spring mustard, kale 4.18

Spring kale mustard salad

Arugula makes a great salad with the same dressing, but for the past few months, I’ve been using Yotam Ottolenghi’s recipe for arugula with roasted red onions and walnut salsa from his 2014 cookbook Plenty More.

Red onion Walnut salsa recipe

It’s so good! The thick slices of red onions roast, soften and caramelize. Redwing is my favorite storage onion, a variety I’ve grown for years. Served warm over a bed of arugula these roasted onions are delicious and beautiful and would be a fine just with the arugula, but what really makes this salad is the walnut salsa. Modifying Ottolenghi’s recipe slightly, I marinate minced garlic in red wine vinegar with a little salt for an hour or so then add coarsely chopped walnuts and finely diced poblano peppers I’d roasted and frozen last summer. Thawed they are perfect for this salsa.   Flavors of sharp vinegar, pungent garlic, crunchy walnuts and spicy poblanos make a salsa that I’m happy simply to eat with a spoon. Tossed into the salad it’s great too. Another modification I make is to use much more arugula than the recipe suggests, making this a dinner salad rather than an appetizer.

Red onion walnut salsa salad

These early spring salads are exactly what we need as we wait for warmer weather and the first lettuce of early summer.

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Parsnip Chips

The days are getting longer and winter roots in the kitchen garden are responding to the increased light by sending out new growth. Though they are covered with hay mulch to simulate darkness, even the remaining parsnips are starting to show a few green leaves. There are lots of ways to cook these sweet winter parsnips before too much new growth reduces their sweetness. One technique I’ve just begun experimenting with is turning parsnips roots into parsnip chips. They are easy to make, full of sweet parsnip flavor and definitely make me happy that there are still a few parsnips left in the kitchen garden.

A Google search for parsnip chip recipes yields some helpful techniques. All suggest using a mandoline or a food processor to create very thin slices. Recipes that recommend baking instead of deep-frying suggest lightly oiling the slices and arranging them in a single layer on a sheet pan. For cooking temperature, there is a lot of variation, from 300 to 425 degrees with cooking times varying by temperature.

In my experiments, I used a mandoline to slice the unpeeled parsnips into 1/8-inch (35mm) thick rounds. Mine is a Swissmar Borner V-1001 V-Slicer Plus Mandoline.

Parsnip chips mandolinThen I brushed a light skim of olive on a sheet pan, arranged the parsnip rounds on this oiled surface and brushed a little more olive oil over the surface of the rounds.

Parsnip chips rawFinally, because 300 degrees seemed too low, I put the pan in a 425-degree oven and set the timer for ten minutes. After ten minutes, many of the rounds were starting to curl and brown at the edges though the centers remained soft.

Parsnip chips curledI removed the pan from the oven, turned the rounds with a thin spatula and returned the pan to the oven for another ten minutes. Keeping an eye on them, I found that before the second ten minutes was up, some of the chips looked brown enough to remove. Leaving them another ten minutes resulted in some chips that had turned black and bitter. Cooking at this high temperature made tasty chips but did require vigilance.

Parship chips plates

The next time, I used a 300-325 degree oven. While the cooking time was much longer, 45 minutes instead of 20, none of the chips burned, I didn’t need to be quite so vigilant, and all chips became just as crisp as those cooked at a higher temperature. For future batches of parsnips chips, I’ll probably use the lower temperature unless I’m really in a hurry.

Parsnip chips have turned out to be a hit as an appetizer. Fresh from the oven, crisp but still a little warm, sprinkled lightly with salt, they are all gone by the time the main course is ready. They may keep well in a tightly closed container, but I haven’t found out yet.

Meals from a Bitter Cold Alert

Vancouver Island garden writer Linda Gilkeson regularly emails “Linda’s List” to her many subscribers in the Maritime Northwest. Her most recent subject line, Bitter Cold Alert, definitely caught my attention and sent me to the kitchen garden to follow her advice: “Given how cold it could be, I suggest you harvest as much of the above ground crops (leeks, cabbage, kale, Br. sprouts, chard, etc.) as you can stuff in your refrigerator and cover everything you can’t harvest.”

Heading out into the cold and blustery but sunny late morning, I started with the leeks and quickly filled a wheelbarrow with the last 12-foot row of these special winter alliums, about six dozen leeks. Next I went to the Brussels sprouts and cut off at the base the fullest remaining stalks, six little trees of sprouts. Leaving these two crops to clean later, I turned to the chard, collards and kale, filling bags with the biggest leaves of each and packing them into the refrigerator. Then it was time to cover what remained. I piled extra mulch on the carrot and parsnip beds. I also piled extra mulch around the tall kale plants before moving hoop houses over them and over the chard, securing a small cloche over the mache and closing the cold frame over the mustard and arugula. Finally, I trimmed the leeks and popped the Brussels sprouts from their stalks, filled gallon bags with both, and found more room in the fridge.

Garden covered 2:18

Happily, I was able to start using this emergency harvest right away. At a dinner party that night, I shared a platter of sautéed leeks and Brussels sprouts and at another dinner a few days later, I shared a platter of sautéed leeks, chard and Brussels sprouts. For the first, I sliced the leeks lengthwise and then crosswise into inch-long pieces, then sautéed them in a little butter. I sliced the Brussels sprouts into eighth-inch rounds and sautéed them quickly in butter as well. Finally, I added a little heavy cream to the final sautéing of both the leeks and the Brussels sprouts, not really necessary but very tasty.   The warm green and yellow tones of both vegetables looked lovely against a dark brown stoneware platter.

For the second dinner’s platter of leeks, chard and Brussels sprouts, I sautéed the leeks and Brussels sprouts in butter as before though I left out the cream. Then I braised the dark green chard in a bit of water until it was tender. On a shallow yellow rectangular platter, I arranged the vegetables in sections, leeks then chard then Brussels sprouts forming a winter vegetable harvest flag. I missed the opportunity to get photos of each of these dishes but they were as beautiful as they were delicious.

Still working my way through bags of leeks and kale, a few nights later I made a large dish of Boerenkool to serve at a birthday party we were hosting. This classic Dutch dish combines mashed potatoes, sautéed leeks and wilted kale into a wonderfully satisfying winter mash. With roasted carrots and a pork leg roast, it made a festive dinner.

Boerenkool parts & carrots

Boerenkool

The cold has abated, but there are still bags of leeks in the fridge along with bags of collards, Brussels sprouts, arugula, radicchio and parsley.  And the roots and greens covered and left in the garden survived the cold.  We’ll use them all for parties ahead, warm times with friends as we move from winter to spring.

What I’m Planting in 2018

One of the many pleasures of this seed-ordering time of year is sharing seed order lists with friends and family. I send my sister Sarah my annual order list and enjoy seeing hers. And it’s always fun to have seed conversations with my neighbor Carol and with other gardening friends. In this spirit of sharing, I’ve made a table listing all the seeds I’m planning to plant this year, some brief comments about why I’ve chosen these vegetables and these varieties, and very often links to posts I’ve written about many of these vegetables over the years of this Lopez Island Kitchen Garden blog. I hope this list will be a useful resource and, more important, that anyone who has other vegetables and vegetable varieties they like will share them in return.

Here’s a key to the seed catalog sources listed by letter after each variety:

A = Adaptive Seeds

F= Fedco Seeds

J = Johnny’s Selected Seeds

MT = Moose Tubers

PT = Pinetree

SSE = Seed Savers Exchange

TSC = Territorial Seed Company

UP = Uprising Seeds

Seed What I’ll plant in 2018 Comments
Arugula Arugula F I plant arugula in August as a fall and winter green.
Basil Genovese F

Sweet F

Round Midnight F

 

Genovese and Sweet are both good green basil.   Round Midnight is purple and a lovely accent color with sliced tomatoes.
Beans, Bush green Maxibel F Maxibel is my favorite bush green bean.
Beans, Pole fresh Fortex UP

Golden Gate F

Northeaster  J

Rattlesnake F

I like the mixture of colors and shapes of these pole beans.

 

Beans, Pole shell and dry Aunt Jean

Good Mother Stallard

Soissons Verte

Tarbais

Seeds for all of these I’ve saved over the years or gotten from friends

Beans that don’t dry on the vine make great shell beans.

 

 

Beans, Bush shell and dry Cranberry

Drabo

Black Turtle

Seeds for all of these I’ve saved over the years or gotten from friends

Cranberry I like best as a shell bean. Drabo and Black Turtle I like as a dry bean.

 

Beets Avalanche TSC

Kestrel F

Touchstone Gold F

I like to grow red, yellow and white beets. TSC used to carry Kestrel then dropped it. I’m glad Fedco  brought it back. I was happy to order it this year.
Broccoli DiCicco J

Piracicaba F

Umpqua F

I grew Piracicaba last year and liked its constant side shoot production.
Brussels Sprouts Diablo F

Gustus F

Hestia TSC

Igor TSC

Nautic TSC

Gustus was my favorite for flavor and hardiness in 2017. I’ll grow more Gustus relative to the others this year.
Cabbage January King A I continue to like January King best for winter cabbage.
Cantaloupe Prescott Fond Blanc F After a few years off, I’m going to try cantaloupe again.
Cauliflower Fioretto 60 F

Snow Crown F

Fioretto with its side-shoot growth habit seems worth a try. I’ll grow Snow Crown cauliflower as a back-up.
Carrots Mokum F

Purple Haze F

Red Cored Chantenay F

White Satin F

Yellowstone F

In addition to orange Mokum and Chantenay, Purple Haze, White Statin and Yellowstone offer beautiful colors as well as sweet, crisp flavor. Purple Haze is my favorite for flavor and beauty of these three colorful, non-orange carrots.
Celeriac Brilliant F

Tellus A

Both celery root varieties  have great flavor but Tellus is a tiny bit sweeter.
Chard Argentata F

Fordhook F

Rainbow F

Rainbow chard is so pretty.

Fordhook is winter hardy in the garden and tender on the plate.  I’m trying Argentata this year for its thicker stems.

Collards Cascade Glaze F

Flash TSC

Despite its rough appearance, collards are very tender when sautéed. It’s a great winter green alone or mixed with cabbage.
Corn Café F

Candy Mountain A

Café matured early in 2017 and was very sweet.   I’m trying Candy Mountain for comparison this year
Eggplant Diamond F

Galine F

Rosa Bianca F

These three eggplant produce reliably in my kitchen garden when grown in a cloche.
Escarole/Endive/

Radicchio

Borca A

Pan di Zucchero F

 

Indigo F

Fiero F

Radicchio de Treviso F

Borca and Pan di Zucchero, both sugarloaf chicories, have become one of our favorite winter greens.

The red versions are great too.

Fava Windsor F I always grow favas and like Windsor for its size and rich flavor.
Fennel Mantovano A

Preludio J

These two fennel varieties have been very bolt resistant in my garden, planted in early spring and again in late summer.
Ground Cherry Ambrosia Husk Cherry F After a few years off, I’m growing ground cherries  again this year.
Kale Lacinato F

Lacinato, Dazzling Blue A

Red Russian F

Redbor TSC

White Russian F

Winterbor TSC

If I could grow only one vegetable, it would be kale. Search my blog for the many entries on growing kale, kale puree, kale flower buds and kale salad
Leeks Bleu de Solaize F

Lancelot F

These two leek varieties seem most winter hardy, most rust resistant and sweetest.
Lettuce Super Gourmet Blend TSC I like lettuce mixes.  They are a good way to get variety without buying a lot of different seed packets.
Mache Granon A

Vit TSC

I can’t imagine not having mache in the winter garden.
Mustard Red Giant F Sautéed red mustard is a favorite winter side dish.
Onions Newburg A

Patterson F

Redwing F

Purplette J

I miss Copra! Newburg and Patterson are OK substitutes but not as sweet as Copra.

Redwing is a great storage red onion.

Purplette is a spring favorite.

Pac Choi Shuko F I’ve never grown Pac Choi so this will be an adventure.
Parsley Gigante d’Italia F My favorite parsley
Parsnip Gladiator TSC What would winter meals be without sweet parsnips?
Peas, Snap Sugarsnap F I continue to plant this original sugar snap pea despite the off-types that still appear and the lack of disease resistance.   I like the flavor better than any other sugar snap pea.
Peppers Red sweet:

Carmen F

King of the North F

Lady Bell F

Revolution F

Orange sweet:

Etudia A

Gourmet F

Yellow sweet:

Flavorburst F

Poblano spicy:

Ancho Magnifico TSC

Tiburon F

Peppers produce reliably in my kitchen garden when grown in a cloche.

I grow red, orange and yellow sweet peppers for their flavor and colors and roast and freeze any that are left.

Poblanos are mainly a winter treat, roasted and frozen in summer/fall and used thawed for sauces and mixed with mashed squash or potatoes in winter.

Potato Daisy Gold MT

German Butterball MT

At the recommendation of Will Bonsall, I grew Daisy Gold last year, really liked it and will grow it again.

German Butterball is an old favorite.   Both store well.

Raab Sorrento TSC Though kale and other brassicas provide delicous raab-like flower buds in the spring, I like to grow a little raab in the fall.
Radish Champion F

Cheriette F

I grow radishes in the cool of spring and enjoy them alone and with new lettuce. These two varieties make pretty, mildly spicy red globes.
Rutabaga Joan TSC Earthy, sweet rutabaga is the perfect winter root.  Search my blog for many root vegetable recipes.
Shallot Ed’s Red My friend Dave Sabold gives me seed of Ed’s Red.   Shallots are another winter treat.
Spinach Abundant Bloomsdale A Some years I plant spinach in late fall and let it winter over and begin growing early in the spring. It’s always welcome in salads and wilted in butter.
Squash, Summer Costata Romanesca F Costata Romanesca is my favorite zucchini, flavorful and not watery.
Squash, Winter Burpees Butterbush F

Hunter TSC

Candystick Dessert Delicata A

Honeyboat Delicata A

Blue Kuri A

Potimarron A

Tetsukabuto PT

Burgess Buttercup TSC

While I like big winter squash like Buttercup and Blue Kuri for pies, mashes and soups, I’ve also grown to like smaller, one-meal squash like Honeyboat Delicata for roasting. And for the past few years I’ve also liked Butternut squashes for both roasting and stews.
Tomato Amish paste F

Brandywine, Pink F

Cherokee Carbon TSC

Cherokee Purple TSC

Darby Red & Yellow A

Dester SSE

Fiachetto de Manduria UP

Genuwine TSC

Golden Jubilee (aka Golden Sunray) F

Hillbilly TSC

Jasper Cherry F

Jaune de Flamme F

Momotaro F

Mortgage Lifter TSC

Orange Paruche TSC

Prudens Purple F

Speckled Roman F

Sunchocola Cherry TSC

Weavers Black Brandywine F

Each year, I grow old favorites, return to some I’ve grown and liked in the past (underlined), and try some new (italics) that look intriguing. I was especially pleased this year to find in the Fedco description of Golden Jubilee that this tomato used to be offered under the name Golden Sunray, an old favorite of mine.  Search my blog for many post about drying tomatoesroasting tomatoes, training tomatoes and growing tomatoes.

 

 

Turnips Gold Ball F

Oasis F

White Egg F

Gilfeather F

Spring turnips are an amazing treat. Try them!

Gilfeather winter turnip is just as great a treat.  Try them too!

 

 

 

 

Seed Ordering Steps 2018

Seed Ordering 2018

There are a couple of steps I follow when preparing to order new seeds each year. I reorganize seed packets in the shallow boxes where I keep them, replacing the spring, summer, fall planting order they’ve been in since the start of the last planting year with an alphabetical order that matches most seed catalog layouts, and then I check the contents of each packet and decide what seeds I need to order for the year ahead. This year, however, my seed boxes seemed fuller than ever and the challenge of alphabetizing so many packets prompted me to look seriously at my seed-ordering habits. Just how long have I been keeping some of these seed packets and why?

If I want more of a variety and the seed packet is empty, it’s an easy decision to order more. But if there are a few, or more than a few, seeds left in packets ordered one, two, three or more years ago, do I order new seeds and avoid the risk of running out or do I stay with the old seeds, plant what’s left, and hope for germination? I confess to the habit of ordering new if there’s the slightest chance I’ll need them but also keeping the old even though I do know that seeds don’t stay viable forever. As a result, my seed boxes have arugula going back to 2011, beets to 2009, broccoli to 2008, corn to 2007 and on through the alphabet to some really old zucchini seeds. Two boxes have become five.

Getting serious about sorting out these overflowing boxes, I searched for some seed viability charts. Of the many charts online, I settled on one from the High Mowing Seeds, a table that lists seeds alphabetically in one column and “longevity under proper seed storage conditions” in the next. Using it, I separated my seed collection into two boxes of probably viable and three boxes of most likely not viable. I’m not ready to discard these older seeds quite yet; I do remember times when some officially expired seeds of corn, peas and onions have germinated. But at least when this year’s seed packets arrive, I’ll have a much easier time filing them into the current, thinned out, viable seeds boxes.

Seed Type Longevity Under Proper Seed Storage Conditions
Artichokes 5 years
Arugula 3 years
Beans 3 years
Beets 4 years
Broccoli 3 years
Brussels Sprouts 4 years
Cabbage 4 years
Carrots 3 years
Cauliflower 4 years
Celery/Celeriac 5 years
Chard 4 years
Collards 5 years
Corn 2 years
Cress 5 years
Cucumbers 5 years
Eggplant 4 years
Endive/Escarole 5 years
Fennel 4 years
Kale 4 years
Kohlrabi 4 years
Leeks 1 year
Lettuce 5 years
Melons 5 years
Mustard 4 years
Okra 2 years
Onions 1 year
Peas 3 years
Peppers 2 years
Pumpkins 4 years
Radish 5 years
Rutabagas 4 years
Spinach 2-3 years
Summer Squash 4 years
Tomatoes 4 years
Turnips 5 years
Watermelon 4 years
Winter Squash 4 years

Another thing I do while sorting through seed packets is to note the especially successful varieties from the year before. There were four new varieties from 2017, all from Territorial Seeds, that I will definitely plant again:

Redbor Kale: advertised as “vigorous and cold hardy…both beautiful and tasty. Mild and crisp, this finely curled kale adds a flash of color to salads.” I’ll grow even more plants next year.

Hunter Butternut Squash: I really like Burpee’s Butterbush butternut squash but the description of Hunter tempted me to order seeds for comparison. Hunter is everything the description claims and I’ll plant it again next year: “A classic butternut that sprints past most common varieties, maturing faster than any of them that we’ve trialed! The shapely fruit have creamy, smooth textured, sweet orange flesh, and average 1 1/4 to 2 pounds each. Healthy plants are highly productive too. These long-storing squash will provide delicious eating all winter long.”

Cherokee Carbon Tomato: “The best of Cherokee Purple and Carbon, these beautiful beefsteaks have a dusky blush and rich, delicious flavor.” Who knew there’d be a tomato even tastier than Cherokee Purple? From Territorial’s Heirloom marriage series, Cherokee Carbon is one that I will definitely plant again.

Orange Paruche Cherry Tomato: I’m always tempted to try taste-test winners and I can see why Orange Paruche won. It has replaced Sungold as my favorite orange tomato. “The quintessential flavor of summer is captured in these succulent, sweet and flavorful fruit. Orange Paruche excels in productivity with astonishing quantities of brilliant, glowing orange fruit that are irresistible and vitamin-packed. The 1-inch round fruit crowd branched trusses on the indeterminate, vigorous plants. The winner of our in-house taste test.”

And how long will I keep these seeds before reordering them? According to the seed viability chart, seeds of kale, winter squash and tomatoes should be good for four years. Unless I run out, I’ll try not to order more until 2021.

Winter Vegetable Mash or Hash

Winter vegetables 2017

There’s something so appealing about a pile of winter vegetables. Maybe it’s the mix of colors: orange, yellow, white and purple carrots, green striped Delicata squash, rosy rutabaga and green Gilfeather turnip contrasting with brown potatoes, white celery root and parsnips. Maybe it’s their compactness, these solid, densely textured vegetables. Or maybe the appeal is the anticipation of their flavors, richly sweet carrots, parsnips and squash, pungent rutabaga and turnip, earthy potatoes, nutty celery root, delicious individually but even better mixed together.

Lately I’ve been experimenting with ways of mixing the colors, textures and flavors of these winter vegetables. Mashing is one technique, creating smooth purees or chunky blends from two or more cooked vegetables. Hash is another, dicing vegetables into small, same-sized cubes and roasting or sautéing them together so that the pieces crisp and the flavors blend. Mash and hash both make comfort food for this time of year.

Last weekend, a friend invited us for dinner. She was serving slow-braised beef and we agreed that some sort of mash would be a great accompaniment. Keeping it simple, I settled on potatoes and rutabaga, peeling, quartering and steaming the potatoes, peeling, cutting into chunks and boiling the rutabaga, then mashing the two together with some buttermilk and butter, salt and pepper. The rutabaga gave just the right pungence as well as a pretty yellow tone to the potatoes and the buttermilk added a touch of sharpness.

Another favorite mash combines potatoes, celery root and Delicata squash. With garlic and thyme infused cream and butter, this mash is smooth, richly sweet and beautifully orange.

Celery Root puree

In contrast to this smooth mash, there’s a chunkier one I first made several years ago, sautéing all the vegetables together in a pot then mashing them into a coarse mix for a pretty side with pork chops and leeks.

Roots mash in pot

Roots mash on plate

I often roast chunks of winter vegetables, but when making hash, I dice the vegetables into smaller cubes. Roasted at 400 or 425 until they are soft and beginning to crisp, they result in a hash that’s perfect as a side dish for pork or lamb. Lately, though, I’ve been pairing winter vegetable hash with eggs, once for dinner and once for breakfast.

Hash and eggs

I could eat this tasty combination for lunch too. Potatoes alone make a fine hash but hash with rutabaga, turnip, and Delicata squash is three times better.

A few nights ago I turned some leftover winter vegetable hash into a free-form baked pasta dish. Following a recipe that called for broccoli but substituting hash, I tossed boiled and drained pasta and hash together on a sheet pan, spooned ricotta across the mix, sprinkled on a mix of bread crumbs, grated parmesan cheese and lemon zest, drizzled on some olive oil and put the pan under the broiler for four or five minutes to warm the ricotta and crisp the crumbs and parmesan. Piled on plates, this pasta and hash made a great dinner.

Hash and pasta

The variations on mash and hash are endless. Begin with an inspiring pile of winter vegetables and start experimenting.

Thanksgiving Salads

Our Thanksgiving feast surrounds the turkey, gravy and stuffing with lots of vegetable side dishes: mashed potatoes, Brussels sprouts, succotash, winter squash, rutabaga, all offering rich, sweet, earthy and pungent flavors as well as soft, dense textures. In past years, to balance these heavier side dishes, I’ve experimented with opposite flavors and textures, most often in salads. Celery root and apple salad dressed with apple cider vinaigrette has been a good choice, both crisp and acidic. It’s pretty, too, with additions of toasted nuts and chopped parsley or arugula. Or I’ve made a simple salad of mache and sherry vinaigrette, fresh green contrasting the other mashed, roasted and pureed vegetables. Some years a guest will bring pickled vegetables or sweet and sour red cabbage and I skip a salad altogether because these acidic flavors work well to balance the richness of the other vegetables. This year, when we’ll have the same line up of rich side dishes, I’ve settled on a radicchio and pear salad, going for the pleasantly bitter flavor of radicchios and the fresh sweetness of the pears.

Radicchio and pear salad was an easy choice this year because the red and green radicchios and the pears from the kitchen garden have been so beautiful.

Radicchios in basket

Radicchios cut in basket

I’ve made this salad several times already. It goes together quickly, easy to do at the last minute.   The green is Sugarloaf chicory and the red is Indigo radicchio. I usually slice the crisp leaves rather than tearing them because it’s quicker and I like their ribbon-like shape. The pears ripening now are Conference and Comice. I quarter them, peel them and then slice them into chunks. Toasted hazelnuts add their sweet, nutty flavor and some crunch. I’ve tried both sherry vinaigrette and balsamic vinaigrette and prefer balsamic because its complex sweetness complements the slight bitterness of the radicchio. Finally, this is a beautiful salad, one more reason to include it on the Thanksgiving table.

Radicchio salad T-day