I woke up to snow again. This time in Portland. Just a light dusting of the stuff and the gentlest of flakes drifting down — nothing like the curtains of down that fell at the coast yesterday morning. But it was all very peaceful and pretty and is making my mini-escape from regular life feel all the more out-of-time.
I’ve written about Toro Bravo before. It is an amazing tapas place in Portland that is always packed. Always. On a Monday night during a recession depression we had a 40 minute wait for a table. We happily imbibed a cocktail before sitting and ordering the radicchio salad with manchego vinaigrette, crab and chicken croquettes, seared cauliflower, and drunken pork.
I’ve missed a couple posts lately because I wanted to develop recipes before writing about them, but I can see now that the backlog is getting to be too much. So, without further ado, here is how I would go about making that jaw-droppingly good radichhio salad (I’ll make it soon, or go ahead and try it first and let me know how it works): Chop up a head or two of not-too-bitter radicchio. This is the time of year to do it, when it’s nice and cold and the plants don’t get as bitter. Then make a vinaigrette of 1 or 2 shallots minced and then mixed with 1 Tbsp. sherry vinegar and 1/4 to 1/2 tsp. of kosher or sea salt. Let that sit 10 or 15 minutes. (While that sits chop up some buttery green olives very finely and spread them on some long, diagonally-sliced pieces of oliveoil-brushed, toasted baguette.) Whisk in 3 Tbsp. fruity olive oil to the vinegar-shallot mixture and add freshly ground black pepper to taste. Then stir in I’m guessing 1/4 cup freshly shredded manchego cheese. Maybe more. Now toss the radicchio with this dressing and serve with green olive toasts.
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