Seared Radicchio and Fennel Salad


  • 1 Bulb Fennel, shaved
  • 1 Head of Radicchio, halved and sliced in strips
  • 1/2 LB. of Bacon, chopped, rendered crisp
  • 1 Lemon, juiced
  • 1/4 Cup good quality capers and/or olives; kalamata, nicoise, etc., chopped
  • 2 TBSP Canola or Vegetable oil for sauteing
  • Extra Virgin Olive oil
  • Salt and pepper
  • Parsley finely chopped
  • Chives finely chopped

Method of Prep

1. In a saute pan over medium heat with a dab of canola oil, add chopped bacon and render until crisp. Remove from pan onto a paper towel to absorb extra fat. Cool and reserve for salad.

2. In a separate, very hot pan with a little bit of canola or vegetable oil, sear the radicchio. Keep it moving in the pan. When it starts to caramelize a bit, remove and cool on a sheet pan.

3. When radicchio has cooled, toss it together with the fennel, bacon bits, olives, lemon juice, capers/ olives and olive oil. Season to taste with salt and pepper, and parsley/ chives. Be sure to taste and adjust seasoning according to personal preference!


Salad of Grilled Calamari and Shrimp

Still hanging on to the warm weather a bit and wanted to squeeze this in there. I made this for my wife and I one evening this past summer. When I think of shrimp or calamari especially when grilled, I think of sitting outside in warm weather, drinking some good wine and eating some good (light) food. This dish is relatively light, but nutrient dense and provides minerals such as selenium, phosphorus, and magnesium supplied by the shrimp and calamari, and the healthy source of omega 3 fat from the olive oil (and some from the seafood too).

For this particular recipe, everything was done on the grill. Now that grilling season is pretty much over, you can do it stove top and make it just as good. It is best to serve this dish warm, not hot, in order to get the most flavor out of it.


8 each Squid (calamari) tubes (or tentacles if doing stove top)

8 each Shrimp peeled, de-vained

1 Red Pepper roasted, peeled, seeded

1 Lemon cut in half, grilled

1 Baguette 1/2 in. slices, grilled or toasted with EVOO, salt and pepper

Parsley rinsed, leaves chopped fine

Extra Virgin Olive Oil (good quality)

Salt & Pepper

Method of Prep

  1. Turn the grill on high and heat thoroughly. Scrape down and clean grates. With a paper towel, use some oil to wipe down the grates where the seafood will be cooked. Drizzle EVOO on each slice of baguette and season with s+p.
  2. Clean and dry the squid and shrimp as much as possible, the drier the better. Season and carefully place on the hot grill to mark. This will not take long so leave the grill on high to med-high. At the same time, mark and toast off the slices of bread and the halves of lemon. All of this will likely take only 5-10 minutes.
  3. After everything is grilled, assemble calamari, shrimp, a couple pieces of roasted pepper and the slice of toasted baguette on the plate in an arrangement of your choice. Carefully drizzle with EVOO, a squirt of the grilled lemon, a fresh grind of black pepper and sprinkle with the fresh chopped parsley.

Note: You can roast the pepper on the grill before hand, using this time to prepare all of the other ingredients. If doing this stove top, use a hot saute pan with a bit of canola oil to sear the shrimp and calamari. You can caramelize the lemon halves in the saute pan as well. Toast off the bread in the oven at 325F. If you have some fresh salad greens to go with it, or grill up some radicchio or endive, I would certainly recommend it.