GRILLED PLUM SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat a grill or grill pan to medium high.
- For the dressing: In a large bowl whisk together the honey, vinegar, extra-virgin olive oil and 1/4 teaspoon salt until emulsified. Set the bowl aside.
- For the salad: Drizzle the plums with the olive oil and season with 1/4 teaspoon salt. Place the plums on the hot grill and cook until golden brown all over, about 1 minute per side. Remove from the grill and let cool slightly before cutting into wedges.
- Add the radicchio and endive to the bowl with the dressing, season with 1/4 teaspoon salt and toss well to coat. Add the plums and toss gently. Sprinkle with the feta and pistachios.
GRILLED RADICCHIO SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 11m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat a grill pan over high heat. Pour a couple of tablespoons of extra-virgin olive oil into a small dish. Slice radicchio heads into quarters and remove core. Brush quarter heads with oil on both sides and grill wedges 3 minutes or so on each side. Season with salt and pepper. Arrange wedges of grilled radicchio on a platter. Pile sliced beets at the center of the platter. Sprinkle platter with red onion and drizzle salad with balsamic vinegar and oil. Adjust salt and pepper and serve.
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.
RADICCHIO AND PLUM SALAD
You can use almost any type of plum in this salad recipe, even hybrid ones like Pluots and Peacotums. If it looks like a plum, it probably acts like a plum too.
Provided by Carla Lalli Music
Categories Bon Appétit Salad Bacon Shallot Mustard Radicchio Plum Olive Fall Wheat/Gluten-Free Side
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cook bacon in dry medium skillet over medium-low heat, turning occasionally, until crisp, 8-12 minutes. Transfer to paper towels to drain.
- Reduce heat to low and cook shallot in same skillet, stirring often, until translucent, about 2 minutes. Add vinegar, oil, mustard, and 1 Tbsp. water and whisk until smooth.
- Toss radicchio, plums, and olives in a large bowl. Drizzle dressing over; season with salt and pepper. Toss to coat.
- Transfer salad to a platter, then crumble bacon over.
GRILLED RADICCHIO SALAD WITH LEMON VINAIGRETTE
Categories Salad Bean Citrus Leafy Green Summer Grill/Barbecue Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- For vinaigrette:
- Whisk all ingredients in medium bowl to blend. Season dressing to taste with salt and pepper. (Can be made 6 hours ahead. Cover and refrigerate. Rewhisk before using.)
- For salad:
- Prepare barbecue (medium-high heat). Place beans, radicchio, and artichoke hearts in large bowl. Add 6 tablespoons dressing and toss to coat. Grill vegetables until crisp-tender and browned in spots, turning occasionally, about 3 minutes. Cut beans in half crosswise. Coarsely chop radicchio. Return vegetables to same bowl. Add greens and Asiago cheese. Toss with enough dressing to coat. Season salad to taste with salt and pepper. Serve warm.
- *Available at Italian markets, specialty foods stores, and some supermarkets.
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
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- To start off you want to get your wild rice cooking. I was aiming for about a cup or so for the two of us, but make as much as you like. Just follow the directions on the package since the cooking times can vary.
- Next, once your rice is just about done, you want to preheat your grill so it’s screaming hot. To prep the radicchio and the plums I just sliced them into thick disks and wedges. The shape isn’t really all that important you just want make sure it’s a size that you can easily skewer and flip on the grill. Coat them in a bit of olive oil and some salt and then grill them for about 1-3 mins per side. Just until they have some charr on them.
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