CASTELFRANCO RADICCHIO SALAD, yellow radicchio, salad, lettuce, radicchio

<p>We’ll allot plenty of dinner planning to a <a href=/articles/2014/11/steak-with-chimichurri-sauce>main dish</a> and <a href=/articles/2012/12/jennifer-irvine-recipe>sides</a>. The salad becomes an afterthought, usually consisting of bagged lettuce and a drizzle of dressing. This <a href=http://bit.ly/22HBvKN target=_blank>Castelfranco radicchio</a> salad by Gabe McMackin, chef/owner of the Michelin-starred restaurant <a href=http://www.thefinchnyc.com/ target=_blank>The Finch</a> in Brooklyn, is not going to take the backseat to a <a href=/articles/2016/03/recipe-braised-chicken-olives-lemons>roasted chicken</a>. Here, Chef McMackin gives us a simplified version perfect for a weeknight. (Steps one and three can be done a day ahead, making it even easier.) Radicchio has detractors owing to its bitter taste, but the key is tempering and complementing it. In this case, the fruit, a fragrant vinaigrette and a delightful red beet-brined egg take the edge off. Can't find Castelfranco? Try <a href=http://bit.ly/1RwtzkZ target=_blank>Traviso red radicchio</a>, which is a great source of <a href=https://www.nlm.nih.gov/medlineplus/ency/article/002407.htm target=_blank>vitamin K</a> and not only that: Researchers in Italy discovered it contains an <a href=/articles/2015/11/post-marathon>antioxidant</a> phytochemical that helps with gut health. If you love it, you can summer-fy the recipe when the radicchio isn’t available by subbing in bitter greens like watercress and endive, both <a href=http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2768385/ target=_blank>good sources of calcium</a>.

Castelfranco radicchio salad

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