Tuesday, October 11

Grilled Radicchio Salad


I was getting sick of our usual vegetable side dish routine (roasted vegetables or a simple salad) and decided to try making a grilled salad instead. I've had grilled radicchio at some of my favorite restaurants, such as Gjelina,  and I love how the smokey grill can transform a boring piece of lettuce into something complex. Radicchio is particularly hearty, so it stands up well on the hot grill. It can be bitter, but the sweet balsamic dressing really compliments it nicely. Try it out the next time you get in a side dish rut, or if you want to impress your guests with something unique (they'll never know how easy it was to make).

Grilled Radicchio Salad:
  • Cut 2 heads of radicchio into quarters and cut out most of the thick middle core.
  • Grill radicchio on a hot, oiled grill for 1-2 minutes per side, or until nicely charred outside and still tender inside.
  • Meanwhile, combine 1 tsp. mustard with 1 1/2 tbsp. balsamic vinegar, then slowly whisk in 3 tbsp. extra-virgin olive oil. Season dressing with salt and pepper.
  • Divide salad onto plates and top with dressing, freshly shaved Parmesan cheese,* and toasted pine nuts.**

Serves four
*Use a vegetable peeler to shave cheese into long, thin ribbons.
**Toast pine nuts in a hot, dry pan for 3-5 minutes, or until golden brown.