Grilled Radicchio #3
aka Grilled Radicchio n' Greens
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
- Whisk together all the dressing ingredients and set aside.
- Put the dressing together first so it's good to go when the radicchio is ready!
- Leaving the core intact, cut each radicchio in halves or quarters if large heads.
- Brush with half of the oil.
- Sprinkle with half of the sea salt and half of the freshly ground pepper.
- Grill on high heat, uncovered.
- Turn often but allow edges to crisp up (slightly charred not black!)
- Remove from the grill to a cutting board.
- Chop the radicchio into bite sized chunks.
- Toss with the basil and parsley (or other greens ~ wild if possible)
- Add the dressing and combine lightly.
Notes
This salad is delicious warm or served at room temperature.
Omit the cheese and this dish is also #vegan #Paleo + #Whole 30