Grilled Radicchio With Lemon And Pine Nuts Food

GRILLED RADICCHIO WITH LEMON AND PINE NUTS

Steps:

• Preheat a grill: If using a charcoal grill, make a fire in your grill. When the charcoals are completely covered in gray ash, hold your hand about 5 inches above the grill grid; count how many seconds you can comfortably leave it there. When you can hold it there for 2 to 3 seconds, you have medium-high heat and are ready to grill. If you are using a gas grill, heat the grill for 15 minutes with the lid closed. Before beginning to cook, reduce the temperature by turning the knobs to medium-high.
• Place lemons on grill, cut side down; cook until caramelized, 4 to 5 minutes.
• Meanwhile, brush radicchio with 1/4 cup olive oil and season with salt and pepper; place cut side down on grill; cook, turning once, until fork tender, 4 to 5 minutes per side.
• Transfer radicchio to a platter and squeeze lemon juice over it; sprinkle with pine nuts and drizzle with olive oil; serve.

ARUGULA, RADICCHIO AND PARMESAN SALAD

Steps:

• Place the arugula, radicchio and endive in a medium bowl.
• In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the salad to moisten. With a very sharp knife or a vegetable peeler, shave the Parmesan into large shards on top of the salad. Toss gently and serve immediately.

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 POTATO AND PICKLED GREEN GARLIC SALAD

Steps:

• Place potatoes in a large pot and add enough water to cover; generously salt water and add bay leaf. Bring to a boil over high heat and cook until potatoes are easily pierced with the tines of a fork, 15 to 20 minutes. Slice crosswise into 1-inch-thick rounds.
• Preheat a grill: If using a charcoal grill, make a fire in your grill. When the charcoals are completely covered in gray ash, hold your hand about 5 inches above the grill grid; count how many seconds you can comfortably leave it there. When you can hold it there for 2 to 3 seconds, you have medium-high heat and are ready to grill. If you are using a gas grill, heat the grill for 15 minutes with the lid closed. Before beginning to cook, reduce the temperature by turning the knobs to medium-high.
• Place potatoes on grill and cook, turning, until grill marks appear.
• Meanwhile, in a large bowl, whisk together mustards, pickled green garlic, pickling liquid, and olive oil.
• Transfer grilled potatoes to large bowl and gently toss to combine. Garnish with herbs and serve.

SAUTEED FENNEL, RADICCHIO, AND PINE NUTS

Steps:

• In a 10-inch non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté pine nuts, stirring until golden. With a slotted spoon transfer pine nuts to paper towels to drain.
• In a skillet cook garlic over moderate heat, stirring , until golden and with a slotted spoon discard. Add fennel to skillet and cook, stirring, until golden, about 2 minutes. Add lemon juice and salt and pepper to taste and cook until fennel is crisp-tender. Stir in radicchio and sauté mixture over moderately high heat, tossing with 2 wooden spoons, just until radicchio is wilted and tender. Add pine nuts and season with salt and pepper.

TRI-COLOR CHOPPED SALAD WITH PINE NUTS AND PARMESAN CHEESE

Steps:

• For the vinaigrette: Whisk together the mustard, red wine vinegar and chopped oregano in a small bowl. Whisk in the olive oil until the consistency is smooth and creamy. Season with salt and pepper to taste. Set aside.
• Toss together the radicchio, Belgian endive, arugula, grated Parmigiano-Reggiano cheese and pine nuts in a large salad bowl. Pour the vinaigrette over the salad ingredients and toss lightly to coat. Divide onto four chilled salad plates and serve.