Sautéed Watercress and Radicchio with Balsamic Vinegar
Provided by: Ian Knauer
This side dish might be easy to make, but the flavors will have your date raving. The slight bitterness of radicchio is balanced by balsamic vinegar's subtle sweetness while watercress adds an unexpected spice to the mix.
- 1 (4-to 6-ounce) bunch watercress
- 1 (6-ounce) head radicchio
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Discard coarse stems from watercress and cut watercress into 1-inch lengths. Core radicchio and thinly slice into ribbons.
- Heat oil in a large heavy skillet over medium-high heat until it shimmers. Add radicchio and sauté until wilted, about 3 minutes. Add watercress and balsamic vinegar and cook, turning with tongs until watercress is wilted and liquid in pan is almost entirely evaporated, 3 to 5 minutes. Season with the salt and pepper.