Corned beef, lettuce make for quick dinner

THE WASHINGTON POSTJuly 2, 2014 

The radicchio in this recipe can be done quickly on a gas grill; 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. Serve with warm focaccia.

RADICCHIO, CORNED BEEF AND NECTARINE SALAD

4 servings

2 small heads radicchio

6 tablespoons extra-virgin olive oil

1/2 teaspoon kosher salt, plus a pinch

1 serrano chili pepper

1 lime

2 ounces queso fresco (see headnote)

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 1/2 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/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 1/2-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.

Nutrition per serving: 350 calories, 11 g protein, 14 g carbohydrates, 29 g fat, 7 g saturated fat, 35 mg cholesterol, 750 mg sodium, 3 g dietary fiber, 9 g sugar

Idaho Statesman is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere in the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

Commenting FAQs | Terms of Service