I started writing Brooklyn Supper, along with my husband Brian, three and a half years ago. At the time I was a stay at home mom in need of some community, and was looking for a way to document and share all the great food we were eating. I liked to think of food writing as my hobby. Through happenstance, and a bit of hard work, my hobby has turned into my career–one that I’m increasingly passionate about. But I have another career too–I’m a painter.
I have a studio here in Williamsburg and teach drawing at a local college, and now, for the first time in forever, I have a show! Brian and I put the finishing touches on the exhibition Saturday, and then went out for oysters, drinks, and dinner. It’s been a long few months, and I was happy to celebrate the accomplishment, but I was also keen on raising a glass to the man who made it all possible. I still have a few more hoops to jump through this month, with the show and other exciting projects, but the skies are beginning to clear, I’ve been back in the kitchen making the food I love, and I can’t wait for the year ahead.
Yesterday, happy to be relaxing at home after all the craziness, I was craving crunch and color, and threw together this great salad in a matter of minutes. Browned cippolini onions lent an awesome sweet and smoky profile, while the radicchio and frisee were pleasantly bracing. For color and added crunch, I threw in thin slices of purple carrot and golden beet. Lots of buttery lemon, creamy Asiago, and a generous sprinkle of sea salt brought the flavor together and made for a very satisfying January salad. Since the vegetables here are very robust, this salad is the perfect vehicle for two runny eggs (that’s how I ate it), but it would also be wonderful tossed with warm pasta or quinoa.
Radicchio and Frisee Salad with Cippolini, Beets, and Carrots
1 cippolini onion, peeled and quartered
3 tablespoons, plus 1 teaspoon olive oil
1 head radicchio
2 cups frisee
1 carrot, sliced paper thin with mandolin or peeler
1 golden beet, sliced paper thin with mandolin or peeler
1/2 teaspoon sea salt
1 tablespoon fresh squeezed lemon juice
1 tablespoon rice wine vinegar
1 teaspoon grated lemon zest, plus a few strips for garnish
1/2 teaspoon white pepper
1/4 cup Asiago, sliced paper thin
In a small skillet, heat 1 teaspoon of olive oil over medium-high heat. Peel and quarter the cippolini, and toss in the skillet. Sear each side to a deep brown. Remove to a cutting board to cool while you assemble the rest of the salad.
Rinse, dry, and tear the greens, and prepare the vegetables.
Once the onion has cooled, dice and place in a small bowl. Add 3 tablespoons olive oil, and then whisk in the lemon juice, vinegar, zest, and sea salt. Dress the salad with your hands. Use a peeler to add Asiago shavings. Top with the fresh pepper and a few strips of zest, and serve.