Name: Warm Radicchio Salad with Lemon-Garlic Cream
Ingredients: 4 Heads Radicchio -; (small heads); 2 lg Eggs; 1 tb Water; 1/3 c All-purpose flour; 3/4 c Fresh breadcrumbs; 1/2 c Freshly grated dry Jack cheese; Or Parmesan cheese; 1 ts Kosher salt; 1/2 ts Ground white pepper; Olive oil; for frying; 2 c Baby greens; (such as arugula; frisee and mache); 1 Lemon-Garlic Cream; see * Note; === GARNISH ===; Chopped chives; Fried capers

Busyness kills more Christians than bullets. How many sermons are stripped of their power by lavish dinner preparations and professional football? How many moments of pain are wasted because we never sat still enough to learn from them? How many times of private and family worship have been crowded out by soccer and school projects? We need to guard our hearts. The seed of God’s Word won’t grow to fruitfulness without pruning for rest, quiet, and calm.

Kevin DeYoung

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Ckright3	1	servings

INGREDIENTS

4		Heads Radicchio -; (small heads)
2	lg	Eggs
1	tb	Water
1/3	c	All-purpose flour
3/4	c	Fresh breadcrumbs
1/2	c	Freshly grated dry Jack cheese
		Or Parmesan cheese
1	ts	Kosher salt
1/2	ts	Ground white pepper
		Olive oil; for frying
2	c	Baby greens
		(such as arugula; frisee and mache)
1		Lemon-Garlic Cream; see * Note
		=== GARNISH ===
		Chopped chives
		Fried capers

INSTRUCTIONS

* Note: See the "Lemon-Garlic 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 1/4 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 Lemon-Garlic
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
# CR-9628 broadcast 07-23-1996) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
08-07-1996
Recipe by: John Ash
Converted by MM_Buster v2.0l.

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