Dinner in 25 minutes: Radicchio, Corned Beef and Nectarine Salad
A recent cooking session with Puerto Rican celebrity chef Wilo Benet at Mio restaurant in downtown Washington prompted the addition of shredded corned beef to this summery entree. It doesn't take much of the salty protein to have a positive impact on the sweetness caused by lightly charring the radicchio and by the fruit. Be sure to ask for a chunk, not the typical thin slices, at the deli counter.
The radicchio can be done quickly on a gas grill as well; the corned beef can be omitted to make this a meatless meal. (In that case, you might want to char the nectarines instead.) We substituted queso fresco for the blue cheese in the vinaigrette; if you're serving this without the meat, a Cabrales or Stilton cheese might be the way to go.
The recipe was adapted from “Fruitful: Four Seasons of Fresh Fruit Recipes,” by Brian Nicholson and Sarah Huck (Running Press, 2014).
Bonnie S. Benwick is a staff writer for The Washington Post.
Radicchio, Corned Beef and Nectarine Salad
2 small heads radicchio
6 tablespoons extra-virgin olive oil
½ teaspoon kosher salt, plus a pinch
1 serrano chili pepper
2 ounces queso fresco
5-ounce chunk cooked, lean corned beef, preferably at room temperature
3 ripe nectarines
2 cups packed (4 ounces total) baby arugula leaves
Heat a grill pan or griddle over medium heat.
Meanwhile, discard any withered outside leaves from the radicchio. Cut the heads into quarters; don't cut out the cores, because they will help keep the radicchio together. Place the quarters in a mixing bowl; toss with 3 tablespoons of the oil and a small pinch of salt. Use tongs to transfer the radicchio quarters to the grill pan or griddle; cook for 2 to 3 minutes on each side, until lightly charred but not blackened. Transfer to a cutting board to cool.
Cut the serrano pepper in half; discard the seeds, then mince the flesh and place in a separate mixing bowl. Squeeze a tablespoon or two of juice from the lime into the bowl. Add the remaining 3 tablespoons of oil and the ½ teaspoon of salt. Whisk until emulsified, then crumble in the cheese and stir gently to incorporate.
Cut the charred radicchio quarters into thin slices, discarding the cores. Transfer to the bowl with the dressing.
Cut away and discard any fat from the chunk of corned beef. Use your fingers to shred the meat; you'll achieve best results if you pull with (not against) the grain; add to the bowl with the dressing.
Cut the flesh away from the nectarines (no need to peel), then cut the fruit into ½-inch pieces. Add to the bowl with the dressing, along with the arugula. Toss gently to incorporate.
Divide among individual plates. Serve at room temperature.
Makes 4 servings.
Nutrition information per serving: 350 calories, 29 grams fat (7 grams saturated), 35 milligrams cholesterol, 11 grams protein, 14 grams carbohydrates, 3 grams dietary fiber, 750 milligrams sodium
Show commenting policy
TribLive commenting policy
You are solely responsible for your comments and by using TribLive.com you agree to our Terms of Service.
We moderate comments. Our goal is to provide substantive commentary for a general readership. By screening submissions, we provide a space where readers can share intelligent and informed commentary that enhances the quality of our news and information.
While most comments will be posted if they are on-topic and not abusive, moderating decisions are subjective. We will make them as carefully and consistently as we can. Because of the volume of reader comments, we cannot review individual moderation decisions with readers.
We value thoughtful comments representing a range of views that make their point quickly and politely. We make an effort to protect discussions from repeated comments either by the same reader or different readers.
We follow the same standards for taste as the daily newspaper. A few things we won't tolerate: personal attacks, obscenity, vulgarity, profanity (including expletives and letters followed by dashes), commercial promotion, impersonations, incoherence, proselytizing and SHOUTING. Don't include URLs to Web sites.
We do not edit comments. They are either approved or deleted. We reserve the right to edit a comment that is quoted or excerpted in an article. In this case, we may fix spelling and punctuation.
We welcome strong opinions and criticism of our work, but we don't want comments to become bogged down with discussions of our policies and we will moderate accordingly.
We appreciate it when readers and people quoted in articles or blog posts point out errors of fact or emphasis and will investigate all assertions. But these suggestions should be sent via e-mail. To avoid distracting other readers, we won't publish comments that suggest a correction. Instead, corrections will be made in a blog post or in an article.
- Exit poll: Greece’s anti-bailout Syriza party wins election
- Lure of tuition aid, gifts draw college students to ‘sugar daddy’ sites
- Crosby, Malkin dazzle fellow All-Stars
- Winter weather advisory for Western Pa. in effect until Monday afternoon
- Long-term solution for wastewater disposal eludes shale gas industry
- Review: ‘Rodelinda’ a big success for Pittsburgh Opera
- Starkey: Rinaldo doesn’t belong in NHL
- Pittsburgh police seek North Side carjacking suspect
- Woman killed in Washington Township crash
- Defensive lineman commits to PSU during campus visit
- Suburban Catholic schools grow in Western Pennsylvania