I hate radicchio! Can Becky Selengut change my mind?

I hate radicchio! Can Becky Selengut change my mind? 00:00 Intro 00:38 Who is Becky Selengut? 01:01 "How to Taste" Book 03:39 Becky's Radicchio Recipe Misunderstood Vegetables Book (affiliate links): https://amzn.to/3VEbT2e How to Taste Book https://amzn.to/3xnv9H6 Veggies in Becky’s book: Fava Beans, Burdock, Nettles, Radicchio, Artichokes, Eggplant, Okra, Squash Blossoms, Tomatillos, Beets, Brussel Sprouts, Chard, Celery Root, Radish, Parsnip, Romanesco, Sunchokes, Cabbage, Escarole, Belgian Endive, Frisee, Fennel, Mustard Greens, Jicama, Kohlrabi, Rutabaga, Turnip You can share your creations with Becky and me here: instagram.com/helen.rennie instagram.com/beckyselengut Sourdough Toasts with Charred Radicchio Walnut Mint Pesto, and Ricotta From Misunderstood Vegetables Book by Becky Selengut Serves 4 For the Walnut Mint Pesto: ==================== 3/4 cup walnuts 1/2 cup mint leaves 1/4 cup olive oil 1/4 teaspoon salt 1 garlic clove, minced fine 1/8 teaspoon red chile flakes Preheat the oven to 350 degrees Fahrenheit Spread the walnuts out on a baking sheet and toast until lightly browned, 8-10 minutes. Set aside to cool. To make the walnut-mint pesto, put all the pesto ingredients into a food processor (or an immersion blender) and pulse to a slightly chunky texture. Taste and adjust as needed. Set aside. For Assembly: =========== 3 tablespoons olive oil, divided 10 ounces Chioggia or Treviso radicchio (1 medium head), core removed, cut into bite-sized pieces 1 teaspoon salt 2 tablespoons balsamic vinegar 1 tablespoon brown sugar 8 slices sourdough bread, cut 3/4 inch thick 8 ounces Ricotta 2 tablespoons honey 2 tablespoons of your favorite olive oil To prepare the radicchio, heat a large skillet over high heat. Add 1 tablespoon of the olive oil. Add the radicchio and salt, stir once, and then let it sit in contact with the pan to caramelize. Stir occasionally. If your pan is too small, do this in two batches. When the radicchio has wilted and some parts have browned a bit, add the balsamic and brown sugar. Keep stirring until all the liquid has evaporated. Take off the heat. Turn on the broiler. Place the pieces of bread on the baking sheet and drizzle with 2 tablespoons of the olive oil. Broil on the middle rack, watching the bread carefully so it doesn’t burn. You want it to be browned and crispy on top. Remove from the oven and set aside. To put it all together, spread an equal amount of the ricotta on each toast. Spoon about 1 to 2 tablespoons of pesto on top of the ricotta, spreading it out. Top with the radicchio. Finish with a light drizzle of honey and your favorite olive oil on top. Support my channel https://www.patreon.com/helenrennie My cooking classes in the Boston area: http://www.helenrennie.com FACEBOOK: https://www.facebook.com/HelensKitchenCooking/ INSTAGRAM: https://www.instagram.com/helen.rennie