Grilled Treviso Radicchio Salad With Ricotta Salata Pistachios And Hot Honey Food

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GRILLED RADICCHIO WITH RICOTTA SALATA



Grilled Radicchio with Ricotta Salata image

Provided by Giada De Laurentiis

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

1 teaspoon anchovy paste
1 teaspoon mild honey
1/2 teaspoon lemon zest
2 tablespoons lemon juice (from 1 lemon)
3 tablespoons extra-virgin olive oil
1/4 teaspoon kosher salt
2 heads radicchio, sliced into 1-inch rounds
1/2 cup shaved ricotta salata
1/4 cup chopped toasted hazelnuts

Steps:

  • Preheat a grill pan to medium-high heat.
  • In a medium bowl, combine the anchovy paste, honey, lemon zest, lemon juice, olive oil and salt. Whisk until smooth and combined.
  • Place the radicchio in the pan and grill until charred and starting to wilt, 3 to 4 minutes per side. Remove to the bowl with the dressing and toss well to coat. Top with the ricotta salata and sprinkle with the hazelnuts.

GRILLED TREVISO RADICCHIO SALAD WITH RICOTTA SALATA, PISTACHIOS, AND HOT HONEY



Grilled Treviso Radicchio Salad with Ricotta Salata, Pistachios, and Hot Honey image

Grilled Treviso Radicchio Salad with Ricotta Salata, Pistachios, and Hot Honey

Provided by Phyllis Grant

Yield 6

Number Of Ingredients 16

½ cup honey
2 jalapeños or Fresno chiles, thinly sliced, stems discarded
¼ cup extra-virgin olive oil
1 clove garlic, microplaned
zest of 1⁄2 lemon
3 tbsp red wine vinegar
2 tbsp extra-virgin olive oil
2 tsp fish sauce
¼ cup crème fraîche or whole milk Greek yogurt
1 tbsp hot honey
1 clove garlic, microplaned
3 heads of Treviso radicchio
1 ½ tsp kosher salt
⅓ cup roasted salted pistachios, coarsely chopped
16 paper-thin ricotta salata wisps (use a vegetable peeler)
Extra hot honey for drizzling

Steps:

  • FOR THE HOT HONEY: Combine chile slices with honey in a medium-size pot and bring to a boil. Remove from heat. When cool, strain honey into a jar. Finely chop chile slices and place in a jar with a lid that you will use for your salad dressing.
  • FOR THE GARLIC LEMON OIL: Pour olive oil into a jar. Stir in garlic and lemon zest.
  • FOR THE DRESSING: To the jar with the chopped chiles, add the vinegar, olive oil, fish sauce, crème fraîche, hot honey, and garlic. Shake vigorously until emulsified. Taste and adjust. You want it sweet and acidic enough to hold up to the bitter greens.
  • FOR THE GRILLING AND ASSEMBLY: Cut the Treviso radicchio in half lengthwise. Trim off any unappetizing bits of the stem but make sure to leave enough to keep the leaves connected at the base. Place halves cut-side up on a cookie sheet. Generously drizzle with the garlic lemon oil and season with the salt.
  • Heat a ridged or flat cast iron pan over high heat. When the pan is smoking hot, place radicchio halves cut-side down in the pan. Grill until slightly charred, about 30 seconds. Flip over and grill the other side for about 10 seconds.
  • Arrange radicchio halves on a platter, cut-side up. Drizzle with dressing, making sure it seeps down in between the leaves. Scatter with pistachios and ricotta salata wisps. Drizzle with hot honey. MAKE AHEAD: This salad holds its shape and tastes even better the next day.

Nutrition Facts :

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