A super quick and easy recipe! Radicchio leaves are stuffed with crumbled, browned sausage and topped with a dollop of avocado horseradish sauce. Serve as an appetizer or alongside quinoa or couscous.
Sausage Radicchio Boats
1 large garlic clove
A pinch of salt, or more to taste
1/2 pound Italian sausage (sweet or mild), casings removed
1 tablespoon extra-virgin olive oil, more to taste
1 tablespoon red wine vinegar
1 head radicchio, leaves removed
1. Using the side of a heavy knife, mash the garlic and salt until a paste forms.
2. In a skillet over medium-high heat, sauté the sausage in the oil until browned, about 5 minutes. NOTE: Use a heavy spoon to crumble sausage. Stir in the garlic/salt paste and vinegar, and cook, stirring constantly for about 1 to 2 minutes.
3. Place the radicchio leaves on a platter or tray. Spoon the sausage mixture into leaves. Top with a dollop of avocado horseradish sauce and serve immediately.
Avocado Horseradish Sauce
1 avocado, pitted, and skin removed
2 cloves garlic
2 tablespoons lemon juice
1 teaspoon prepared horseradish
1/4 teaspoon salt
Place avocado, garlic, lemon juice, horseradish and salt together in a food processor. Process until smooth. Transfer to a bowl; cover, and refrigerate until ready to use.