Some vegetables you try for the first time and fall in love with them. Last week we tried Radicchio for the first time. An Italian favorite, used raw and also cooked. The petal-like leaves we roughly tore to make a salad and combined with the bitterness of the radicchio, the buttery-ness of avocado, the density of toasted pecans, the sweetness of maple syrup and Meyer lemons.
1/2 cup of Meyer lemon juice
1/2 cup of Olive oil
1 inch cube ginger, peeled and chopped roughly
3 TBS Maple Syrup (adjust taste as necessary)
3 TBS Tamari or soy sauce (adjust taste as necessary)
Combine well and toss with Radicchio, avocado and toasted pecans. Marinate for 1/2 hour before serving.
This recipe is all about your personal taste. Nothing in this recipe is exact; so lay on the flavor where you love it most. I love foods that satisfy my love for sweet, nutty, creamy and pungent but I most of all love this wrap for its freshness and unique complexity. Packed with flavor, this raw wrap could turn a person vegan.
- Handful of sundried tomatoes
- Avocado, sliced
- Dash of fresh dill
- Golden raisins
- Sprinkle of pine nuts
- A handful of green onion
- Drizzle of olive oil
- A pinch of himalayan salt
Prepare 1-2 wraps per person depending on the size of the wrap
- Start by rehydrating/softening the sundried tomatoes and slice to 1/2″ x 2″ pieces (leave in warm water for 1 minute)
- Remove the tough inner stems from the chard and criss-cross the “wings” created through that process to ensure full coverage when you roll up the wrap.
- Place 2-3 avocado slices and softened tomato into each leaf
- Drizzle oil over avocado and tomato
- Sprinkle on raisins, green onion, dill, and pine nuts. Finish with a slight bit of himalayan salt.
- Roll as tightly as possible. Secure with toothpicks if needed and enjoy!