Home Cooking

And standing in for the raw spinach is...?

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And standing in for the raw spinach is...?

Deenso | Sep 26, 2006 01:18 PM

In a couple of weeks, we're having a dinner party using a complete menu for a "Tuscan Feast" that I got from Fine Cooking's August/September issue. From start to finish: bruschetta with herbed tomatoes; Tuscan grilled chicken, sausage & sage skewers; toasted pasta with grilled & marinated red peppers & zucchini; spinach & grilled radicchio salad; grilled fresh figs with ice cream & honey.

Now I'm trying to figure out what to substitute for the spinach with grilled radicchio. Basically, the radicchio is brushed with olive oil and salted, then lightly browned/charred on the grill. You let it cool for a couple of minutes, chop it up and toss it with spinach and some shaved Parmigiano-Reggiano, then dress the salad with olive oil and a bit of balsamic vinegar. Would arugula be a good stand-in? Any other thoughts?

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