6160 A Diary of the Urban Gardener and Cook

Laura Calder is my absolute favorite chef.  She really does make the complex simple, and where Italian cooking is, by and large, "rustic" (ie, simple), French cooking is not.  Her approach and lecture style put it within reach, which is nice for cooks like me who have little to no time for heavy, stylistically dependent recipes.

Often her recipes, especially salads and appetizers, call for Goat Cheese ("Chevre") at some point in the process.   To be honest, I have never eaten Goat Cheese as much as I have in the last ten to twelve months as I've delved further and further into her cookbooks.  And as I've gotten more and more atuned to Beekman1802 Goat Cheese (Blaak), it all just seemed to come together in an awesome Radicchio salad.

I absolutely love Radicchio.  A member of the chicory family, it is both bitter and spicy.  Radicchio is definitely big in Italy, where it is often grilled with abit of olive oil;  however, it's equally at home in Belgium in quite a number of dishes - so for me this vegetable is an absolute win-win...

For this salad, you will need

Radicchio, about a pound, shredded

Goat Cheese, about half a pound, shredded and/or crumbled

Golden Raisins, about half a pound

Balsamic Vinegar

Olive Oil

Place the raisins in a small bowl and drizzle the Balsamic Vinegar over them.  You want them well soaked but not "floating", so about four to five tablespoons generally fits the bill.  Set aside and let them marinate for ten to fifteen minutes.  Pour the raisins and vinegar over the Radicchio in a serving bowl.  Add the goat cheese, drizzle with olive oil, and gently toss (using your hands is best). 

Enjoy..,