Seared radicchio with smoked mozzarella and walnuts

Radicchio: besides being fun to pronounce, it's that reddish leaf in "European" salad mixes. It's good for more than just salad, though, as in this recipe adapted from Deborah Madison's excellent Local Flavors: Cooking and Eating from America's Farmers Markets.


You'll need:
1 head radicchio
2 tbsp olive oil
2 minced garlic cloves
3 tbsp balsamic vinegar (upped from D. M.'s 2)
6 oz sliced smoked mozzarella cheese (D. M. uses regular mozz, which is great too, but I think the smokiness of the cheese and the slight bitterness of the radicchio go nicely together)
1/4 cup chopped walnuts (because walnuts taste good with everything)
salt and pepper to taste

Cut radicchio into 1 1/2 inch wedges, leaving root ends intact. Drizzle with olive oil and season to taste.
Put the wedges onto a pre-heated cast iron skillet and cook until browned, about 5 minutes per side. The radicchio should lose its reddish color, and some of the leaves should turn crispy.
Add the garlic, vinegar, and cheese. Cover the skillet until the cheese melts.
Meanwhile, toast the walnuts in a small skillet over medium-low heat.

I served this over fresh pasta, and it was a nice, comforting lunch. It isn't the most colorful dish out there, so D. M. suggests garnishing it with parsley in case you decide to serve it to company. Enjoy!