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Grilled Radicchio #3

aka Grilled Radicchio n' Greens

Course Salad
Cuisine Mediterranean
Keyword Vegetarian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people

Ingredients

  • 2 heads radicchio
  • 3 tablespoon 45 mL extra-virgin olive oil
  • ½ teaspoon 2 mL pepper, freshly ground
  • ½ teaspoon 2 mL sea salt or salt
  • 1 tablespoon 15 mL balsamic vinegar
  • Basil one handful, rinsed, dried, chopped
  • Parsley one handful, rinsed, dried, chopped
  • Optional: Add wild greens* r substitute your own favourite greens
  • ½ cup Romano or Parmesan cheese 'shavings'

Dressing:

  • ½ cup Olive oil
  • ¼ cup Balsamic vinegar
  • 2 garlic cloves mashed or pressed
  • ½ teaspoon Dijon mustard
  • 1 tablespoon Maple syrup

Instructions

  1. Whisk together all the dressing ingredients and set aside.
  2. Put the dressing together first so it's good to go when the radicchio is ready!
  3. Leaving the core intact, cut each radicchio in halves or quarters if large heads.
  4. Brush with half of the oil.
  5. Sprinkle with half of the sea salt and half of the freshly ground pepper.
  6. Grill on high heat, uncovered.
  7. Turn often but allow edges to crisp up (slightly charred not black!)
  8. Remove from the grill to a cutting board.
  9. Chop the radicchio into bite sized chunks.
  10. Toss with the basil and parsley (or other greens ~ wild if possible)
  11. Add the dressing and combine lightly.

Recipe Notes

This salad is delicious warm or served at room temperature.

Omit the cheese and this dish is also #vegan #Paleo + #Whole 30