RADICCHIO SALADwith mint, pistachios, Pecorino Romano and grapefruit honey vinaigrette Hesitant to add radicchio to your salad because of its bitterness? Soaking the leaves in ice water and massaging them with a slightly sweet dressing transform the vegetable’s flavor, Oh said. Here, she pairs radicchio with the freshness of mint, the saltiness of Pecorino Romano and the sweetness of honey.
Serves 2 to 3
Salad 2 heads radicchio 15 mint leaves 1/4 cup grated Pecorino Romano 1/4 cup pistachios, toasted
Cut radicchio heads in half. Remove cores and cut leaves to the desired size. Place leaves in ice water to crisp them and remove some of the bitterness. Dry using a salad spinner, then pat dry with paper towels. In a mixing bowl, combine grapefruit juice, vinegar, mustard and honey. Whisk well until ingredients come together, then slowly drizzle in oil. Whisk until the oil disappears into the dressing, and keep adding oil a little at a time until all of it is emulsified. Season with salt to taste. Dressing can be made a day in advance. In a serving bowl, toss together radicchio leaves, mint leaves, cheese and pistachios. Drizzle with as much dressing as you would like. Massage the dressing into the leaves to enhance absorption and reduce the bitterness of the radicchio.
Vinaigrette 1/4 cup grapefruit juice
1/4 cup champagne vinegar 1 tbsp. wholegrain mustard 1 tbsp. honey 1 cup sunflower oil or any neutral oil Salt, to taste
At Mora, Oh squeezes fresh meyer lemon juice on fingerling potatoes prior to roasting. The sugars from the juice caramelize on top of the potatoes, infusing a sweet but savory flavor. Because meyer lemons can be difficult to find, Oh suggests substituting navel oranges, which “work just as well and add more sweetness.”
Preheat oven to 325 degrees. To help ensure even cooking, let chicken come to room temperature. Pat dry with a paper towel and season with salt, making sure every part of the chicken is coated. Tie the legs together with kitchen string and tuck the wing tips under the body. Cutpotatoes inhalf. Inamixingbowl, combinepotatoeswithsunfloweroil andsalt to taste.Cutoranges inhalf andsqueeze juiceoverpotatoes. Transferpotatoes toa roasting panandaddenoughwater to justbarelycoverpan. Placeseasonedchickenontop.Cover panwith foil andcook for 30minutes. Remove foil andraiseoventemperature to375 degrees.Cook for another 30minutesoruntil a thermometer insertedbetweenthe leg andthighbone registers 160degrees. Remove fromovenand let rest. Use a toothpick to test potatoes. If it enters the corewith no resistance, potatoes are done. Remove potatoes frompan, leaving asmuch liquid as possible. Combine liquid with crème fraîche, mustard and herbs. Gently toss dressing, olive oil and potatoes. (Leftover dressing goes great with eggs.) To serve, place chicken on one plate and potatoes on another.
Serves 4
1 whole chicken Salt, to taste 1 lb. fingerling or peewee potatoes 1 tbsp. sunflower oil 2 navel oranges or meyer lemons 1/4 cup crème fraîche 2 tbsp. wholegrain mustard
1/4 cup loosely packed dill leaves, chopped 1/4 cup loosely packed parsley leaves, chopped Olive oil, to taste
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