GRILLED RADICCHIO SALAD
Grilled radicchio has a wonderfully nutty flavor and a vibrant purple color. Add some olive oil, balsamic vinegar, and grated Pecorino, and you've got an easy side dish in minutes!
Provided by Elise Bauer
Categories Salad Grill Grill Grilled Salad Radiccio Salad
Time 25m
Yield 6
Number Of Ingredients 8
Steps:
- Make the dressing: Put the garlic, mustard, balsamic vinegar, and salt into a food processor or blender and pulse to combine. With the motor running, slowly drizzle in the olive oil until the dressing comes together.
- Preheat the grill: Prepare your grill with direct high heat.
- Chop into bite-sized pieces: Chop the radicchio into small pieces and and toss with the dressing and some black pepper.
- Serve hot or at room temperature: Garnished with your choice of grated Pecorino or Parmesan cheese.
Nutrition Facts : Calories 193 kcal, Carbohydrate 3 g, Cholesterol 5 mg, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, Sodium 288 mg, Sugar 2 g, Fat 19 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
GRILLED RADICCHIO
Taken on Chef at Home from Food Network Canada. ETA : I made it on July 23, 2011. It was my first time trying radicchio. I'm sure I wouldn't like raddichio without the dressing because of the bitter taste. The dressing is great with it. And I like that it's grilled. It reminds me of when we cook romaine lettuce on the bbq.
Provided by Boomette
Categories Vegetable
Time 9m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Preheat a gas barbeque or indoor grill.
- Brush radicchio with oil and season with salt and pepper. Grill until it wilts and begins to brown.
- Stir together the honey and balsamic and toss with the radicchio. Adjust seasoning.
Nutrition Facts : Calories 269.3, Fat 13.5, SaturatedFat 1.9, Sodium 7.5, Carbohydrate 39, Fiber 0.1, Sugar 38.4, Protein 0.2
SAUTEED RADICCHIO WITH HONEY AND BALSAMIC VINEGAR
Serve this simple side of sauteed radicchio with grilled steak, chicken, or Italian sausages.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 5
Steps:
- Rinse radicchio (leave some water still clinging to leaves). In a large skillet, heat oil over medium-high. Add radicchio and season with salt and pepper. Cook, tossing, until tender, about 4 minutes. Add vinegar and honey and stir to combine.
Nutrition Facts : Calories 44 g, Fat 1 g, Protein 1 g
GRILLED RADICCHIO WITH SEASONED BREAD CRUMBS AND BALSAMIC REDUCTION
Steps:
- Smash 4 garlic cloves and combine with olive oil in a small bowl. Set aside and allow to sit for 30 minutes. Trim the radicchio heads, cut into wedges, set aside.
- In a small saute pan, melt the butter over low heat and add the red pepper flakes, panko, minced garlic, and salt. Stir until panko gets crispy and golden brown. Remove from heat. Cool the mixture for a few minutes and stir in parsley.
- In a small saucepan, over medium-high heat, gently simmer until the balsamic vinegar is reduced by half.
- Preheat grill or grill pan to high. Brush radicchio with infused olive oil, season with salt and pepper. Place cut sides down on grill and cook for 1 to 2 minutes, turn to other cut side, grill for 1 minute, turn to back, and grill for 1 minute more.
- Remove wedges to a serving platter. Sprinkle the bread crumbs over the radicchio wedges, drizzle with the reduced balsamic, and serve immediately.
BALSAMIC GLAZED GRILLED RADICCHIO
I love grilled "lettuce." Recipe adapted from Chef Laurent Tourondel, "BLT" NYC, specializing in New American Bistro cooking. Found in "Mens Health."
Provided by threeovens
Categories Greens
Time 27m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine lemon juice, red pepper flakes, balsamic vinegar, salt and pepper to taste, olive oil, and honey to form a marinade.
- Place radicchio in a shallow baking dish and pour marinade over top; marinate 15 minutes.
- Remove wedges from marinade, reserving marinade.
- Grill radicchio until on each cut side, about 1 or 2 minutes; place on serving platter.
- Drizzle reserved marinade over radicchio and serve.
Nutrition Facts : Calories 344.8, Fat 36, SaturatedFat 5, Sodium 1.3, Carbohydrate 7.6, Fiber 0.1, Sugar 6.3, Protein 0.1
GRILLED RADICCHIO
Provided by Food Network
Time 7m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Brush radicchio with olive oil and set on grill until softened, about 5 minutes, turning once. In a small saucepan, heat remaining olive oil with garlic. Drizzle oil and balsamic vinegar over radicchio, grind some pepper over the top. Serve immediately.;
- Brush radicchio with olive oil and set on grill until softened, about 5 minutes, turning once. In a small saucepan, heat remaining olive oil with garlic. Drizzle oil and balsamic vinegar over radicchio, grind some pepper over the top. Serve immediately.
PERFECTLY GRILLED RADICCHIO
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 1h30m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Cut the radicchio in quarters lengthwise, being sure to keep some of the stem attached to each quarter. Trim off any dark bits of stem. Submerge the radicchio quarters in ice water for 1 hour to remove some bitterness. Put a plate on top of the radicchio to keep them under water.
- In a medium bowl, combine all ingredients except the mozzarella. Mix well.
- Prepare a hot fire in your grill, or heat a cast iron grill pan over medium-high heat.
- Drain the radicchio and place them on paper towels to absorb remaining water. Open up the leaves and spoon the olive oil mixture inside. Place the radicchio quarters on a baking sheet and pour the remaining marinade mixture. Season generously with salt and pepper.
- Grill the radicchio until browned on the outside but still raw in the center, 3 to 5 minutes, turning occasionally. Be careful, as the oil mixture may flame up.
- When the radicchio begins to brown, pull from the grill, open up a section of each portion and place a slice of mozzarella inside. Place quarters back onto the sheet pan and place the pan directly on the grill for 5 minutes to melt the cheese. Drizzle any leftover dressing over the top of the grilled radicchio and serve warm.
- If making radicchio in advance: Before the party, have the radicchio drained and marinated in the vinaigrette in the refrigerator.
SEARED RADICCHIO WITH BALSAMIC AND PARMESAN
Provided by Food Network Kitchen
Categories side-dish
Time 12m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cut each radicchio through the core into 4 even wedges. Heat a large skillet over medium-high heat and add the olive oil. Place the radicchio, cut-side down, in the skillet and season with salt and pepper. Sear the radicchio until the bottoms brown and wilt slightly, about 3 minutes. Turn the wedges over and sear the other sides, about 2 minutes more. Transfer the radicchio to a plate. Add the balsamic vinegar to the pan and boil until syrupy and reduced by about half, about 1 minute. Return the radicchio to the pan and toss to glaze with the balsamic syrup. Season with salt and pepper.
- Divide the radicchio among 4 plates. Using a vegetable peeler, shave large pieces of cheese over the top. Serve warm.
Nutrition Facts : Calories 104 calorie, Fat 8 grams, SaturatedFat 1 grams, Carbohydrate 7 grams, Fiber 1 grams, Protein 2 grams
BALSAMIC-GRILLED RADICCHIO WITH SHAVED PECORINO
Provided by Michael Presnal
Categories Cheese Garlic Leafy Green Side Vegetarian Quick & Easy Wheat/Gluten-Free Vinegar Grill/Barbecue Healthy Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Whisk oil, vinegar, garlic, rosemary, orange peel, and crushed red pepper in large bowl. Add radicchio and toss to coat. Marinate 15 minutes.
- Prepare barbecue (medium heat). Drain marinade into small bowl. Place radicchio on grill; sprinkle with salt and pepper. Grill radicchio until edges are crisp and slightly charred, turning occasionally, about 6 minutes. Transfer radicchio to serving platter. Drizzle with reserved marinade and sprinkle with cheese shavings.
BALSAMIC GLAZE
This glaze is a must-have accompaniment to drizzle over fish, poultry, vegetables, pastas, salads, and even fruit. It can turn any dish from ordinary to extraordinary with its perfectly balanced, intense flavor of sweet and tangy. It adds a beautiful, deep pop of color to any dish to create a perfect, professional presentation. I make a large batch and have it on hand in the fridge at all times. Once you start adding this glaze to dishes you will become addicted and crave its intense flavor.
Provided by Sally J.
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 25m
Yield 10
Number Of Ingredients 2
Steps:
- Mix balsamic vinegar with brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved. Bring to a boil, reduce heat to low, and simmer until glaze is reduced by half, about 20 minutes. Glaze should coat the back of a spoon. Let cool and pour into a jar with a lid; store in refrigerator.
Nutrition Facts : Calories 73 calories, Carbohydrate 18.2 g, Fat 0.1 g, Protein 0.2 g, Sodium 15.4 mg, Sugar 17.7 g
GRILLED KALE AND RADICCHIO WITH ALMONDS AND BALSAMIC-ORANGE GLAZE
California cold-pressed orange olive oil, made from pressing oranges along with olives, lends its pure, bright flavor to these greens.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 35m
Number Of Ingredients 8
Steps:
- Bring vinegar, juice, and zest to a rapid simmer in a small saucepan, and cook until reduced to 1/4 cup, about 5 minutes. Let cool slightly; remove zest, and discard. Whisk in 2 tablespoons extra-virgin olive oil.
- Preheat a grill or grill pan to medium heat. Toss kale and radicchio with remaining 1/4 cup extra-virgin olive oil and 2 teaspoons salt; season with pepper. Separate out radicchio, and grill, turning occasionally, until tender and lightly charred in places, 8 to 10 minutes. Transfer to a large bowl, and toss with 1 tablespoon dressing. In 2 or 3 batches, grill kale, keeping it piled on grill and turning often to prevent too much charring, until wilted, about 6 minutes per batch. Transfer each batch as grilled to bowl with radicchio, and toss each batch with 1 tablespoon dressing. When all kale has been added, toss with any remaining dressing and the almonds until thoroughly coated. Transfer to a large platter, and drizzle with 1 tablespoon orange olive oil or more to taste.
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CHARRED RADICCHIO WITH BALSAMIC VINEGAR AND BACON
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Servings 8Total Time 30 minsCategory Sides
- In small bowl, whisk together vinegar, 2 tablespoons oil, shallots, red pepper flakes, garlic paste, parsley oregano, and thyme. Season with salt and pepper to taste.
- Place radicchio quarters in a large bowl and drizzle with enough vinaigrette to coat lightly, tossing gently
- Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place radicchio quarters on grill and cook until bacon and leaf edges crisp all over, 2 to 3 minutes per side.
GRILLED RADICCHIO: NO MORE BITTERNESS - SHE LOVES BISCOTTI
From shelovesbiscotti.com
5/5 (2)Total Time 10 minsCategory Side DishCalories 158 per serving
- With a very sharp knife, cut each head in half through the root section and then in thirds. If you find that you have a small radicchio, simply cut the whole radicchio in quarters.
- Place on grill and carefully turn the radicchio every minute or so until the leaves begin to wilt. Continue to brush the tops with olive oil. This process should take about 5 minutes.
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