Ok. I know this roasted yams and radicchio combo sounds a bit bizarro, but I made it the other day and was completely blown away by how the bitter of the raddichio and the sweet of the yams melded so well together. Add in some mustard balsamic vinaigrette and I was in heaven.
Raddichio is one of the most nutrient dense lettuces, which is why I try to use it when I can – even though it tastes terribly bitter. Newflash, that bitter taste is calcium! Grilling or roasting radicchio mellows out the bitter flavor and gives it an almost nutty fragrance. If you like radicchio, then this a perfect fall dish for you.
Radicchio (red-leaf Italian chicory) is available in many varieties. The most widely distributed in this country are the round head variety (di Castelfranco or di Chioggia), traditionally used in salads, and the long, flat, finger-shaped radicchio di Treviso, which is excellent grilled.
Serves 4 to 6 | Prep 15 minutes | Cook time 45 minutes
- 4 Yams with yellow and/or purple colored flesh, cut into 1-inch cubes
- 1 head of radicchio
- 4 green onions chopped
- Extra virgin olive oil
- Salt and pepper to taste
- ½ cup olive oil
- 2 tablespoons of white wine or balsamic vinegar
- 1 teaspoon whole grain mustard
- ¼ teaspoon salt
- 1 clove garlic, minced
- Black pepper to taste
Preheat oven to 180°C. Cut the radicchio into quarters lengthways, then drizzle with extra virgin olive oil, tossing it to coat well, then sprinkle sea salt and cracked black pepper to taste on both sides. Place on a baking tray then roast in the oven for about 10 minutes (turning it once halfway through) until leaves are wilted. Avoid charring. Slice each quarter across the width into half inch-thick strips.
Turn up the heat! Heat oven to 375 degrees F to cook your yummie yams.
Make your vinaigrette. In a clean jar or small bowl, add the vinegar, garlic, mustard and mix well. Slowly add the olive oil while either whisking or stirring rapidly with your fork. Add salt and pepper, taste and adjust seasonings.
Lay the yams out in a single layer on a roasting tray. Drizzle the oil and salt and pepper over the potatoes. Roast for 25 to 30 minutes in oven or until tender.
Take yammies out of the oven and transfer them to a mixing bowl.
Mix the sliced radicchio, greens onions and yams. Drizzle the mustard vinaigrette over and toss to coat.