Cast Iron Za’atar Radicchio Drizzled with Sage Pesto & Capers

Name: Cast Iron Za’atar Radicchio Drizzled with Sage Pesto & Capers
Ingredients: radicchio: 1 whole; olive oil: 3 T divided; capers: 2 T; za'atar: .5 T; garlic powder: 1 t; SOLTO Sage & Citrus Pesto: drizzle each with

Paleo | Whole30 | Vegetarian | Vegan

Features:

The cast iron skillet softens the radicchio with a slight crunch on the bottom. Drizzle with oilve oil and sage pesto and you have a side dish with WOW factor!

20 (pesto prep included)
Easy

Ingredients

1 whole radicchio
cut into quarters
3 T divided olive oil
2 T capers
sprinkled on top
.5 T za'atar
sprinkled on top while cooking
1 t garlic powder
drizzle each with SOLTO Sage & Citrus Pesto
click link

Directions

This cast iron radicchio proved quickly to be the only way to fly by way of transforming the naturally bitter almost chicory-like taste of this unique little veggie into something truly divine. It’s a SUPER EASY side dish that will make you look all fancy-schmancy chef-y-like. Enjoy and revel in it.

What if I cannot find radicchio, Kym?

Well, then you need to talk to the produce manager at your store with a resounding WTF?!?!?! Well, maybe that is a bit much (maybe) but it couldn’t hurt to ask them to diversify their fruit and veg portfolio, ya know?? =P

Alas, no radicchio – try this with small wedges of purple/red cabbage OR grilled romaine heads. Both would be delish under this sage and citrus pesto sauce. However, radicchio is truly unique and hard to replicate in the veggie community.

How about za’atar seasoning? What country do I need to visit to get that stuff?

Check out this informative page to learn why I love this cool little spice blend.

This is the authentic one that I use here (with added health bennies). Click the link to order some today! It’s great on beef and chicken too!

Is za’atar a showstopper? Not really.

While za’atar seasoning gives this side dish a unique nutty and warm flavor dimension, it IS NOT a showstopper. In lieu of za’atar, add lemon pepper and Italian seasoning to the olive oiled up radicchio wedges.

Grill, Broil, etc.

Can I throw these on the grill?’ Absolutely. I also don’t think the broiler step here is absolutely necessary. I do it to give the top a bit of crunch as well and to soften the layers beneath a tad bit more.

Enter Pesto Sauce

Now, for the best part! Click here to be transported to my NEW Sage & Citrus Sauce that is truly the cherry on top of this dish!

Do you social?

Me too! Make this, take a photo, and on da GRAM – #SOLTOcrew AND don’t forget to @sanityorlackthereof | Find more from SOLTO on Pinterest and join my crazy wack cookery community on Facebook.

Glad you came to party!

Steps

1 Done	I generally like to have one wedge of radicchio per person. You can up the servings on this recipe by clicking the + next to the servings indicator. Cool feature and it does the math! Cut each radicchio into 4 wedges and brunch with olive oil, sprinkle with a bit of salt and pepper (to your liking). Set oven to Broil-High and move your middle rack closer to the broiler element.
2 Done	Pour 1 T of oil in a very hot cast iron skillet over medium high heat. Spread the oil around with a brush to coat the bottom. Add the radicchio wedges, cut side up, to the skillet. Sprinkle each with garlic powder and za'atar seasoning if using. If you do not have za'atar, sprinkle with Italian seasoning and a bit of lemon pepper. Do not cover. Let cook for 8 minutes.
3 Done	Turn off the burner and place the cast iron into the oven. Careful! Broil for 2 minutes, watching to ensure nothing burns. Pull out of oven.
4 Done	Using tongues, carefully place each on a plate and drizzle generously with the sage pesto sauce and sprinkle the radicchio and the plate with capers. I also added a swoosh of pesto on the plate for extra dipping. I serve this side with a beautiful peice of salmon on top of a bed of caramelized onions and red pepers. Just an idea =) ! Enjoy!