cooking.nytimes.com
Whole Roasted Rabbit With Guanciale, Wilted Greens and Pan Drippings Recipe
Rabbits are so lean on their own that they benefit from some added fat — in this case, a few strips of guanciale, the compellingly flavorful cured pork jowl from Italy Once the pan juices from the roasted rabbit have commingled with the fat from the guanciale and the bitter water released from the Treviso, you have a perfect, craveable balance on the plate, in every forkful.
rabbits, watercress, dandelion greens, treviso, guanciale, dry white wine
cooking.nytimes.com
Persimmon Salad with Pomegranate and Walnuts Recipe
Persimmons make a colorful cool weather salad, combined with dark red Treviso and radicchio leaves and glistening ruby-like pomegranate seeds Walnut oil and shallots give the vinaigrette an earthy flavor, accentuated by caramelized walnuts with sea salt You need the small apple-size Fuyu persimmons, which are delicious eaten raw
walnuts, sugar, salt, shallot, sherry vinegar, walnut oil, fuyu persimmons, radicchio, pomegranate seeds
cooking.nytimes.com
Winter Citrus and Red Chicories Salad Recipe
A crisp colorful salad in the dead of winter can make a meal feel luxurious Radicchio and its crimson cousins in the chicory family, Chioggia, Treviso and Tardivo, make an eye-popping display with red citrus like blood orange and ruby grapefruit The combination of slightly bitter leaves and sweet juices is utterly refreshing
blood oranges, navel orange, ruby grapefruit, radicchio, belgian endives, shallot, olive oil, kumquats, walnut
www.delish.com
Endive Salad with Persimmons and Hazelnuts
Jeff Cerciello blends olive, canola, and hazelnut oils to give depth to the dressing for this fantastic winter salad. For even more color, use both red, and white endives.
hazelnuts, belgian endives, radicchio, bosc pear, fuyu persimmon, baby arugula, dijon mustard, lemon juice, white wine vinegar, olive oil, canola oil, hazelnut oil
