So we know Ina and Martha are in a battle for the number one spot in my kitchen. But clearly, there’s another queen of daytime television (maybe not the Food Network, but she HAS been dubbed the “queen of all media”) that we’ve been neglecting. I’m talking, of course, about Oprah.
I was never a big Oprah Winfrey Show fan. There was something a little too voyeuristic about the emotions and tears shared and shed on air (that might be the New England in me). But I will admit it: reading O Magazine has become a huge (if guilty) pleasure. This recipe from the January issue (with a few tweaks, of course!).
Chickpea and Radicchio Salad with Tahini Dressing
- 1 15 oz can chickpeas, rinsed and drained
- 1 bunch scallions, thinly chopped (white parts discarded)
- a big handful parsley, chopped
- 3 cloves garlic, minced
- zest of 1 lemon
- juice of 1 lemon
- handful ground cumin
- salt and pepper
- dash red pepper flakes
- 3 tablespoons or so olive oil
- 3 tablespoons or so tahini
- 1 head radicchio, thinly sliced
- 1/2 avocado, sliced (because the number one rule about salad: it’s always better with avocado)
- Put chickpeas in a saute pan and pour enough water to cover them, just barely. Bring to a simmer over low heat and heat all the way through.
- While chickpeas heat, combine scallions, parsley, garlic, lemon zest, lemon juice, cumin, salt, pepper, and red pepper flakes in a large bowl. Mix in the tahini and coat with the olive oil. Drain the chickpeas, add them to the bowl, and give it a good toss.
- Add the radicchio to the bowl and toss with the chickpea mixture. Serve with parsley, avocado, and a few turns of cracked sea salt.
Um, hello, Oprah! (Or rather, Deborah Madison, who wrote the recipe.) I once read somewhere that radicchio is “bawlingly bitter.” That’s a bit true – and this salad would probably be even better if I had done a quick toss of the radicchio and olive oil in a warm saute pan. But even as is, this was completely delicious. A definite repeat!