Costarossa Radicchio Salad with Caramelized Yellow Carrots
- Costarossa Radicchio
- Yellow Carrots
- Sweet Limes
- Sherry Vinegar
- Extra Virgin Olive Oil
- Red Pepper Flakes
- Salt and Pepper to taste
It’s about time you fall in love with veggies. No, really. Winter is almost over, and with that comes the warmer weather that will make you want to go out and have some fun. You wouldn’t wanna miss out on a hot date just because your immune system’s not working right! So yes, we’re here to the rescue.
- Toast almonds in an oven that has been preheated to 350 F. Toss halfway through to make sure that it’s evenly toasted.
- Slice Yellow Carrots into sticks. In a frying pan, add Extra Virgin Olive Oil, Salt, and Red Pepper Flakes. Add one cup of water and simmer in medium heat until water is fully evaporated. Continue cooking until carrots are tender and are lightly browned.
- Remove carrots from the pan and add the sliced onions. Cook until soft and jammy.
- In a bowl, mix together Sherry Vinegar, Honey, Extra Virgin Olive Oil, and the juice of Sweet Limes. Add cooked Yellow Carrots, Onions, toasted Almonds, and Costarossa Radicchio. Toss until well combined.
Recipe inspired by Epicurious.