by clicking the "Next" arrow.
by clicking on the page.
the page around when zoomed in by dragging it.
the zoom using the slider when zoomed-in.
by clicking on the zoomed-in page.
by entering text in the search field, and select "This Issue" or "All Issues"
by clicking on thumbnails to select pages, and then press the print button.
displays sections with thumbnails and descriptions.
displays a slider of thumbnails. Click on a page to jump.
allows you to browse the full archive.
about your subscription?
Mindful : August 2016
Radicchio Crostini with Ricotta and Apple Ser ves 4 7 oz. (200 g) radicchio, finely sliced 1 small endive (7 ounces; 200 g), cored and finely sliced 1 small red apple (7 ounces; 200 g), cored, finely sliced, and drizzled with lemon juice 2 oz. (60 g) fine slices of coppa (optional) 16 slices of baguette 1⁄2 cup whole milk ricotta cheese chives, to ser ve fleur de sel, to serve For the dressing sea salt and pepper 1 tsp finely grated ginger 3 tbsp rice vinegar 1⁄2 tbsp blond cane sugar 1 tbsp sesame oil 1 tbsp finely chopped chives Prepare the dressing: In a bowl, add the salt and pepper. Stir in the ginger, rice vinegar, sugar, and sesame oil. Whisk to dissolve the sugar and add the chives; set aside. In another bowl, combine the radicchio, endive and apple. Stir in the dressing and toss gently. Keep covered in the fridge for 30 minutes. In the meantime, add the coppa to a medium skillet over medium heat and cook, stirring occasionally, until crisp, about 5 minutes. Let cool on paper towels and crumble. Lightly toast the baguette slices. Spread a spoonful of ricotta on top of each slice. Add the crumbled coppa to the radicchio slaw and garnish each slice of baguette with a spoonful of the mixture. Sprinkle with more chives and some fleur de sel, and serve. food AD food