This radicchio salad recipe was sent to me by Tina Davis. Radicchio is somewhat bitter as it is from the chicory family. I found that the maple syrup in the dressing counteracted the bitterness, though. I had never used radicchio previously but I recently purchased one so I could try this. I followed the recipe as shown, but you could substitute pecans or almonds for the walnuts. You could also add a clove of minced garlic if you wish. If you don’t have pears on hand, simply use an apple.
I use quite a bit of hummus as I prefer it instead of mayonnaise on a sandwich. I prefer either the sundried tomato one or the caramelized onion variety. It is good when served with pita chips or cut up vegetables. You can also add it to a burrito. If you don’t have tahini, use a creamy peanut butter. It can also be mashed with a fork or potato masher, but it won’t be as creamy. I heated the chickpeas in the microwave and then let them come back to room temperature and they mashed up really smoothly with a potato masher. Instead of sundried tomatoes you can use roasted red peppers and also add a bit of parsley.
I have made these bacon chocolate chip cookies twice now and although several people liked them, no one could really detect the bacon flavour. I will make them again using smoked or maple flavoured bacon to try to enhance the taste of the bacon.
Thanks Tina for sharing your recipe. I am still needing some great barbecue recipes to share.