A Vegetable Literacy lunch – Radicchio salad with walnut vinaigrette and toasted bread crumbs

I love cookbooks. And I have tons. And even if it’s not entirely true, I hardly ever read them. And I hardly ever use a recipe. I just look at the pictures.

And I get inspired to cook.

But there is one book I tend to return to over and over again. Not so often to actually use a recipe, but to seek inspiration on how to combine and how to flavor vegetables. The book Vegetable Literacy by Deborah Madison is an endless source of inspiration to me, and I absolutely love it.

And this is just a quick post to share a recipe from the book.

One that I made for lunch today.

Its is simple. So simple. But I thought I’d share it with you anyway since I believe we sometimes need to be inspired to make those effortless, simple meals.

And to never underestimate the quality of simple foods.

The recipe is straight from the book. I just added a few roughly chopped walnuts and a tiny drizzle of agave syrup for added sweetness.

I hope you like it as much as I do!

What’s your favorite cookbook – if you could only choose one? I’d love to know.

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Radicchio salad with walnut vinaigrette and toasted bread crumbs

serves 2 or 4

1 head Chioggia radicchio
1 egg, hard cooked
2 tbsp chopped parsley
sea salt
fresh bread crumbs crisped in olive oil and roughly chopped walnuts to finish
a tiny drizzle of agave syrup (optional)

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Walnut-shallot vinaigrette

makes about 1/3 cup

1 large shallot, finely diced
sea salt
1 tbsp red wine vinegar
1 1/2 tsp dijon mustard
3 tbsp walnut oil

1) Combine the shallot, salt and vinegar for the vinaigrette in a bowl and let stand for 10 minutes. Then whisk in the mustard and walnut oil. If the vinaigrette is too sharp, whisk in a little more oil.
2) Quarter the radicchio head through the stem end, then slice the quarters very thinly crosswise.
3) Peel the egg and chop the white and yolk.
4) Toss the radicchio with the vinaigrette and the parsley. Arrange the radicchio on individual plates. Top with the chopped egg, bread crumbs and walnuts and serve.