It's the first day of spring, and Rocco Dispirito's fresh recipes are a great way to celebrate. Put away the stews and chowders that have helped keep you warm during the winter months in favor of lighter fare for a warmer season.
Get his recipes below.
Makes 4 servings
1/4 cup Bertolli® extra-virgin olive oil
2 large heads radicchio, shredded, about 7 cups
1. In a large sauté pan heat oil over high heat. Add radicchio and season generously with salt and pepper. Cook, stirring, until warm and just slightly wilted, about 2 minutes. Add vinegar and orange segments and reserved juice to the pan.
2. Transfer radicchio mixture to a large bowl. Add chicken, goat cheese, tarragon and toasted bread or croutons. Toss to combine; season to taste with salt and pepper and serve.
To remove and shred meat from rotisserie chicken:
1. Cut through the center of the breast down to the breast bone.
2. Remove breast halves. Pull legs away from the frame. Remove skin and pull meat away from leg bones, then pull meat into shreds or chunks.