GRILLED RADICCHIO WITH BLUE CHEESE
These grilled radicchio wedges make a colorful side to accompany most any grilled main dish. The sweet, acidic flavor of the balsamic and creamy blue cheese tame the natural bitterness of the radicchio.
Provided by France C
Categories Side Dish Vegetables Greens
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Whisk together 2 tablespoons olive oil, balsamic vinegar, Dijon mustard, salt, and pepper in a small bowl. Set dressing aside.
- Cut radicchio head into 4 wedges. Brush wedges with remaining 1 tablespoon olive oil and lightly sprinkle with salt.
- Place wedges on the preheated grill; grill until lightly charred, 3 to 4 minutes on each side. Transfer to a plate and top with pistachios and blue cheese; drizzle with dressing. Serve immediately.
Nutrition Facts : Calories 144.1 calories, Carbohydrate 4.7 g, Cholesterol 3.2 mg, Fat 13.3 g, Fiber 0.9 g, Protein 2.5 g, SaturatedFat 2.4 g, Sodium 143.4 mg, Sugar 1.7 g
PERFECTLY GRILLED RADICCHIO
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 1h30m
Yield 8 servings
Number Of Ingredients 8
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
Provided by Moira Hodgson
Categories easy, quick, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 5
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.
Nutrition Facts : @context http, Calories 217, UnsaturatedFat 17 grams, Carbohydrate 7 grams, Fat 21 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 3 grams, Sodium 350 milligrams, Sugar 2 grams
GRILLED POTATOES AND ZUCCHINI WITH GOAT CHEESE, RADICCHIO, AND SHERRY VINAIGRETTE
Steps:
- Whisk vinegar and mustard in medium bowl. Gradually whisk in 3/4 cup oil, then shallot. Season with salt and pepper. (Can be made 1 day ahead, cover & chill). Cook potatoes in large pot of boiling salted water until just tender, about 15 minutes. Drain; cool. Cut potatoes in half; place in large bowl. Add 1.5 tablespoons oil and toss to coat; sprinkle with salt and pepper. Combine zucchini and 1/2 tablespoon oil in medium bowl. Toss; sprinkle with salt and pepper. Prepare barbecue (medium-high heat). Working in batches, grill potatoes until golden, about 5 minutes per side. Transfer to bowl. Grill zucchini until beginning to color; about 3 minutes per side. Add to potatoes. Add 1/2 cup vinaigrette; mix gently. (Can be made 2 hours ahead. Let stand at room temp.) Mix radicchio into potato salad, adding more vinaigrette and salt and pepper, if desired. Mix in half of cheese. Sprilkle with remaining cheese and chives.
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