Recipe - Warm Radicchio Salad With Lemon-Garlic Cream

4 Heads Radicchio ; (small
heads)
2 lg Eggs
1 tablespoon Water
1/3 cup Allpurpose flour
Three fourths cup Fresh breadcrumbs
One half cup Freshly grated dry Jack
cheese
Or Parmesan cheese
1 teaspoon Kosher salt
One half teaspoon Ground white pepper
Olive oil; for frying
2 cup Baby greens
(such as arugula; frisee and
mache)
1 LemonGarlic Cream; see *
Note
=== GARNISH ===
Chopped chives
Fried capers

* Note: See the "LemonGarlic Cream" recipe which is included in this
collection.

Cut the radicchio into quarters through the core. In a small bowl, beat the
eggs with 1 tablespoon water. Spread the flour on a plate. On a second
plate, combine the breadcrumbs, cheese, salt and pepper. Dredge the
radicchio in the flour, shaking off the excess. Coat thoroughly in the egg
mixture and then lightly and evenly pat with the breadcrumb mixture,
shaking off any excess. Chill, uncovered, for at least 30 minutes to make
the coating adhere. In a saute pan, pour olive oil to a depth of One fourth inch
and heat. Add the radicchio and evenly brown over moderate heat. Transfer
to paper towels and drain. To serve, arrange the baby greens on individual
plates and place sauteed radicchio on each plate. Drizzle the LemonGarlic
Cream and scatter the chives and fried capers over the top. Serve
immediately while the radicchio is still warm.

Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK (Show
# CR9628 broadcast 07231996) Downloaded from their WebSite
http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey jpmd44a@prodigy.com

08071996

Recipe by: John Ash

Converted by MM_Buster v2.0l.