Charred Radicchio Salad with Giant Beans and Dill Honey Mustard
plus what I'm loving right now
Hi! Welcome to “good mood food” from Kale Me Maybe’s Carina Wolff. If you’ve made it here and aren’t yet a subscriber, come join! You can expect recipes in your inbox every Tuesday, and paid subscribers receive even more every Thursday! You can also try a week for free!
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Happy Sumer Solstice!!!
I definitely have summer brain… I keep getting really distracted, and I find it really hard to work when the sun is shining and calling my name. That being said… I have been RIPPING through some recipe ideas I’ve had lately, and I’m excited to share them all.
Our summer plans are abundant this year — I’m gearing up for a lot of travel, but I’m also looking forward to all the action and activity. Also, we are going to start looking for a dog soon! Ahhh.
I’ve added a new section down at the bottom that’s actually harking back to early editions of my newsletter. I’m going to be including some of my favorite things in this newsletter, whether it’s a product, a recipe, or an article. It’ll change week by week depending on what I’m feeling!
RECIPE!
When the weather is hot, we avoid ovens, which means it’s summer salad season. Last week we had steak, this week we have beans.
I was reading about radicchio online, and a lot of people are really bothered by its bitterness. A solution? Cooking it! I decided to char my head of radicchio, and I have to say, it was much more palatable. I recommend giving this salad a try even if you’re skeptical about radicchio because the internet rumors are true: Cooking it makes it much less bitter, and I feel like it even absorbed the dressing much better and mixed into the salad more evenly.
Charred Radicchio Salad with Giant Beans and Dill Honey Mustard
Ingredients (serves 2)
Salad
1 head radicchio
Olive oil
1 1/2 cup big white beans (I used Rancho Gordo Large Lima Beans)
1/2 cup cherry tomatoes (I used roasted, but you can use raw, quarter them if using raw)
1 Persian cucumber, finely diced
1/4 cup finely diced red onion
2 stalks green onion, thinly sliced
1/3 cup pepperoncini
1/4 cup finely shredded cheddar (I used goat cheddar)
Dilly Honey Mustard Dressing
1 1/2 tbsp Dijon mustard
1 tbsp mayo
1 tsp honey
1/4 tsp crushed red pepper
1 tbsp chopped dill
1 1/2 tbsp white vinegar
1. Cut the radicchio into quarters through the core, and remove outer leaves. Drizzle with olive oil and add a pinch of salt. Heat up a cast-iron skillet on medium-high heat, and add the radicchio, cooking for 1-2 minutes on each side until just charred. Remove from heat, and once cool enough to handle, chop and add to a bowl.
2. Add the remaining ingredients, with the exception of the shredded cheddar, to the bowl with radicchio. In a small bowl, combine dressing ingredients until smooth. Drizzle over the salad bowl, add the cheese, and toss.
THINGS I’M LOVING
Book: I read Writers & Lovers by Lily King while we were on our honeymoon, and I couldn’t put it down. I had been in a bit of a reading lull, and this book definitely reinvigorated my desire to read. In books, I look less for plot and more for interesting interpersonal relationships and inner thoughts, and this book definitely satisfied that for me.
Shoes: I’m sharing these again here because everyone on Instagram went gaga for these, but if you’re looking for a cute, and most importantly, comfy, summer sandal you can dress up or down (especially for all these summer weddings!) you need these Kiera Lugsole Sandals from Madewell. I wore them to my own wedding celebration and party, and I have been wearing them to everyone else’s wedding ever since. I ONLY wear shoes that are comfortable, and these are the best.
LA Restaurant: Grant moved to LA right before covid, so we are making up for lost time and going out to eat at a lot of places so he can get a better idea of the LA food scene. Some have been hit or miss, but the day after we got married we went to Hatchet Hall, and omg, it is not overhyped. It is one of the best restaurants we have been to in a while. Each dish was phenomenal.
IN CASE YOU MISSED IT!
Calling all my meat-eating readers: Last week’s paid subscriber recipe was for you! This salad features a rare (hehe) appearance of some steak paired with some fried halloumi and a bombbbb balsamic soy dressing.
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