Grilled Radicchio And Cantaloupe Salad Food

PERFECTLY GRILLED RADICCHIO

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.

GRILLED RADICCHIO AND SHRIMP SALAD WITH HONEY BALSAMIC VINAIGRETTE

Steps:

• Prepare a grill for medium heat.
• Whisk together the shallots, Dijon, honey and balsamic in a medium bowl. Slowly add 3 tablespoons olive oil while whisking to emulsify. Whisk in 1/4 teaspoon salt and a few grinds of pepper.
• Brush the radicchio on both sides with olive oil and season lightly with salt and pepper. Grill until charred in spots and slightly wilted, turning once, about 8 minutes.
• Meanwhile, toss the shrimp with a splash of olive oil, and sprinkle with 1/4 teaspoon salt and some pepper. Grill, turning once, until just cooked through, about 3 minutes per side.
• Divide the radicchio and shrimp among small plates, drizzle with vinaigrette and sprinkle with parsley leaves. Serve warm or at room temperature.

CANTALOUPE AND RADICCHIO SALAD

Steps:

• Boil the vinegar in a small saucepan over medium-high heat until reduced by half, about 3 minutes. Cool slightly.
• Toast the pine nuts in a small, dry skillet over medium heat, stirring often, until golden brown, about 3 minutes.
• Whisk together the reduced vinegar, olive oil, 1/4 teaspoon salt and a few grinds of pepper.
• Toss the cantaloupe, radicchio, mint and toasted pine nuts together in a wide, shallow bowl. Drizzle with the vinaigrette. Toss again right before serving.

GRILLED RADICCHIO SALAD

Steps:

• Preheat a grill pan over high heat. Pour a couple of tablespoons of extra-virgin olive oil into a small dish. Slice radicchio heads into quarters and remove core. Brush quarter heads with oil on both sides and grill wedges 3 minutes or so on each side. Season with salt and pepper. Arrange wedges of grilled radicchio on a platter. Pile sliced beets at the center of the platter. Sprinkle platter with red onion and drizzle salad with balsamic vinegar and oil. Adjust salt and pepper and serve.

GRILLED RADICCHIO AND ENDIVE

Steps:

• Heat grill until it is medium hot. Slice the radicchio lengthwise into six wedges. Slice the Belgian endives lengthwise into four wedges. Using a pastry brush, brush the olive oil over all sides of the radicchio and endive wedges. Sprinkle radicchio and endive wedges with salt and pepper. Place the radicchio and endive wedges on the grill, away from direct flame. Cook, turning occasionally, until golden and tender, 6 to 8 minutes depending on heat of grill. Serve immediately.

GRILLED RADICCHIO

Steps:

• Preheat coals.
• Cut the radicchio heads in half. Brush all over with half the olive oil. Season to taste with salt and pepper.
• Place the radicchio on a rack and grill, turning once, until the leaves are lightly charred and wilted. Sprinkle with the remaining oil, vinegar and thyme leaves and serve.