The other day I wanted to use some of the marinara from the Italian Charity event with some seared scallops, but I didn’t want to put it over pasta. I really like it when grilled fish or seafood is served over greens. When I was at Fresh Market buying some produce, they had some beautiful radicchio. So I decided to buy some along with a really nice onion. I chose radicchio over a cabbage because of its color and cook time. This technique can be used with cabbage by changing how the dish is finished. We are making wilted radicchio with caramelized onions.

Wilted Radicchio Ingredients

1 radicchio thinly sliced

1-2 Spanish or white onions thinly sliced

1 tablespoon butter

2 teaspoon of apple cider vinegar

Salt and pepper

1 pinch of red pepper flakes (optional)

Wilted Radicchio Preparation

“Mise En Place” (everything in place) with onion and radicchio. Prepare your cutting board by placing a towel under it to hold it steady.

Peel the onion skin off the end and trim the non-root end

Cut the onion in half from root to stem end.

Peel the onion skin off and trim the non-root end

With your knife, cut the stem ends off.

Using a mandolin, slice the onions on your first or second thickness setting. If you don’t have a mandolin, then after peeling, cut the onion in half and slice the onion into half rounds about an 1/8 inch thick. Note: For picture purposes, I am not using the handle, but always use the handle to prevent from slicing your hands.

With your mandolin, slice the whole radicchio vertically and make a quarter turn after each pass. If you don’t have a mandolin, then lay the radicchio on its side and make 1/8 inch thick slices. Note: For picture purposes, I am not using the handle, but always use the handle to prevent from slicing your hands.

In a sauté pan, add butter and spices. I am using a compound butter I have in my refrigerator.

Add onions to the sauté pan

Adding salt to the sauté pan

Adding pepper to the sauté pan

Let the onions, salt and pepper simmer for about 10-15 minutes on medium low heat.

Cook the onions until they begin to turn golden brown.

Add apple cider vinegar to the onions and stir the mixture.

Turn off the heat, add the radicchio to the sauté pan.

With a pair of tongs, work the radicchio into the onions but using a pinching and flipping motion. This motion will wilt the radicchio and apple cider vinegar will cut the bitterness.

After incorporating the radicchio in the onions, the dish is ready to serve.

Now serve this as its own side dish.

Use it as canvas under your favorite fish, seafood or pork.

For a great alternative to this dish, substitute caraway seed for red pepper flakes and cabbage for the radicchio. Make sure the cabbage is cut thin and instead of turning off the burner, let it simmer for 20 to 30 minutes or until the cabbage is tender.

Bon Appetit!