4 Jul
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Red & White, and Blue

It’s the 4th of July, in celebration of which I offer this recipe from Fresh Cooking: A Year of Recipes from the Garrison Institute Kitchen.

Radicchio and Blueberries with Sherry Vinegar and Walnut Oil

2 to 4 heads radicchio
1 pint blueberries
3 to 4 Tbsp. toasted walnut oil (or substitute olive or hazelnut oil)
2 to 3 Tbsp. sherry vinegar (or use your favorite!)
1 Tbsp. Dijon mustard (optional)
1 clove garlic, crushed (optional)
Salt and black pepper

Tear or shred the radicchio, toss with the blueberries, oil, vinegar, mustard, garlic, salt and pepper, and serve!


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