Jan 10, 2007
Lemon Radicchio
- 2 tbsp olive oil
- 1 shallot, minced
- zest of 1 lemon
- 2 heads radicchio, cored
- salt and pepper
- 2 tbsp red wine vinegar
- Heat the oil in a large non stick skillet on high until almost smoking.
- Add the shallot and the lemon zest and saute 5 minutes. Add the radicchio and toss 1 minute, just to wilt.
- Season with salt and pepper.
- Sprinkle each head with 1 tbsp of vinegar.
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