Grilled Radicchio

October 22nd, 2012

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Not only will radicchio add a splash of beautiful bright purple to your meal, it will also add a lot of nutritional benefits.  A single serving (1 up shredded) provides more than your daily needed intake of Vitamin K, an antioxidant that helps decrease inflammation, helps promote strong bones and decreases heart disease risk.  Think radicchio is too bitter?  Try this delicious grilled radicchio recipe, cooking it really helps mellow its slight bitter taste.

Grilled Radicchio

  • 2 heads of radicchio, quartered, so that each quarter has a bit of the
  • stem end holding it together
  • 1/4 cup olive oil, plus more to coat radicchio
  • 2 Tablespoons balsamic vinegar
  • pinch of Kosher salt
  • 2 chopped garlic cloves
  • 1/4 teaspoon mustard
  • Salt and black pepper
  • Pecorino cheese for garnish

Make the dressing. Put the salt, garlic, mustard and balsamic vinegar into a food processor or blender and pulse to combine. With the motor running, drizzle in the olive oil slowly until the dressing comes together.

Prepare your grill or grill pan for high, direct heat.

Coat quartered radicchio with olive oil (or spray them with a misto olive oil spray) and sprinkle with salt.

Grill the radicchio over high heat, uncovered until they are slightly charred on the edges.  Remove from the heat and chop the radicchio quarters into bite-sized pieces.  Drizzle with dressing and toss to coat.  Serve hot or at room temperature, garnished with grated pecorino cheese and freshly grated black pepper.

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