What's up Mates? How's your weather today?
Mine is a little bit gloomy today. In spite of that I am still enthusiastic in posting this very simple salad recipe I did two weeks ago. I guess most of Western people are very familiar with the Radicchio. Especially the Australian and English people. I remember my favorite kiddo chef Matthew McKenzie from Melbourne using Radicchio on his salad that he got from his backyard. He simply did a lips smacking dish. From there I was inspired to come up something with my Radicchio. So voila! I come up with this pink coleslaw using my now favorite salad essential--Radicchio! It's also my first time to use fresh green peppercorn which I pounded using my steel mortar and pestle. You guys excited with the recipe?
• Half part or small Radicchio
• 2 medium Carrots
• 2 medium onions
• 4 stem fresh green Peppercorns
• Japanese Mayonnaise
• Cane Vinegar
• Salt / Sugar to taste
Slice thinly or shred the Radicchio, Carrots and onions then set aside. Pound the fresh green Peppercorns using the mortar and pestle then set aside. Bring out a huge bowl then put all together the shredded veggies with the pounded peppercorns. Add right amount of cane vinegar then add salt and sugar to taste. Leave it for 15-20 minutes. Mix everything then add Mayonnaise. Chill then you can serve with chicken or steak with mashed potatoes on the side.