Paleo Anyone?

From Keri’s kitchen, of Delaney Jewelry

In our first attempt to determine if our daughter has an allergy to dairy, our nutritionist requested that we do a full 2 months with no dairy AT ALL. I will tell you that my favorite ice-cream, for over 34 years now has been Haagen Daaz, Vanilla Swiss Almond. My mother introduced me to it when I was eleven years old, and I could still eat a pint every day. So that may give you an idea as to how hard this has been for me to go dairy-free. She recommended a Paleo diet during this time to make it all easier. If you are not familiar with the Paleo way of eating, it’s basically no processed foods. You can read a little more about it here on my favorite site, Every Day Paleo.

Since this is all new for me I regularly find myself at a loss when planning dinners, and I am always looking for new recipes. I start with a blog that is not strictly Paleo, but it’s full of delicious ideas that I can tweak to fit our needs. It’s one that I’ve been following for quite some time, Isabelle At Home. The recipe I’m sharing with you today is from Isabelle, but it’s not Paleo approved. You could omit the parmesan cheese, and swap the bread for a Paleo bread, but I failed on both accounts. It just looked too good! I’m sharing her side note as well: “This salad is for 1 selfish person (me) multiply as you see fit”. So my instructions (below) are for a slightly larger group, but you can adjust as needed. Side note from me: This recipe for Grilled Radicchio salad may leave a path of destruction through your kitchen!

Ingredients for 1:

1/4 wedge radicchio

1 slice country bread

olive oil

salt and pepper

1 slice bacon

1 egg

1-2 tablespoons freshly grated parmesan cheese (plus more for serving)

1 tablespoon olive oil

splash balsamic vinegar

1 tablespoon fresh basil roughly chopped

Step 1: Preheat your grill.

Step 2: Cut a radicchio into 4 quarters. Brush your radicchio wedge(s) and bread with olive oil, add salt and pepper to all sides.

Step 3: Grill your radicchio and bread on all sides until nice and toasted.

I didn’t photograph this part, so I borrowed this image from Isabelle’s site. I grilled this amount for each person (X 4). Watch these carefully, turning frequently, so nothing burns. Do not leave this process unattended. When done set it aside to cool.

Step 4: In a pan large enough to accommodate the amount of bacon you are using cook your bacon until crispy (or however you like it). Set it on paper towels to cool.

Step 5: In the same pan with the bacon grease fry your egg(s). Cook until no longer runny.

Step 6: While your eggs are cooking, chop your grilled radicchio,

chop your bacon, and cube your grilled bread.

Step 7: Put in a large bowl and add your 1 tablespoon olive oil, splash of balsamic (1/2 tablespoon I would guess) 1-2 tablespoons parmesan cheese salt and pepper.  Toss well to coat everything.

Step 8: Put your salad on your plate and top with your fried egg.  Sprinkle your basil and more parmesan cheese.  DIG IN!

So delicious!

Delaney Jewelry

Keri O’Hara

Link to me: Delaney Jewelry

Posted on September 14, 2012, in Recipe of the Week, WedEclectic and tagged , , , , , , , . Bookmark the permalink. 1 Comment.

  1. Wow! Looks delicious! (And I can just imagine the trail of destruction…) Definitely looks worth it, though!

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