Grilled radicchio has a wonderfully nutty flavor and a bright purple color. Add some olive oil, balsamic vinegar, and grated pecorino and you’ll have an easy side dish in minutes!
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What is radicchio?
Have you ever cooked with radicchio?
Until recently I only had it in salads. For those of you unfamiliar with this, radicchio looks like a small head of red cabbage; You can usually find it in the fruit and vegetable section of your grocery store.
It is actually not cabbage, but chicory and has a slightly bitter, crunchy taste.
Why grill radicchio?
Raw, chopped radicchio is what you’ll often find in those pre-packaged salad mixes. But here’s the cool thing, radicchio is superbly grilled. Something about high heat grilling converts the bitterness and makes it a little nutty. I didn’t believe it until I tried it. So good!
How to Make Grilled Radicchio Salad
Quarter the radicchio heads, brush with olive oil and sprinkle with salt. Then grill them until lightly charred all over.
Do you have a favorite way to prepare radicchio? Please let us know in the comments.
How to choose the best radicchio
You need a whole head for this recipe, not a pre-packaged mix. There are two types of radicchio: those that are round like a small cabbage and those that are cylindrical and look like purple endives (which they are). Look for radicchio with a vibrant reddish-purple color and firm, compact heads. If the leaves have darkened or wilted, this is a sign that they have been stored too long.
Try these other grilled veg recipes!
- Grilled artichokes
- Grilled asparagus
- Grilled English Peas
- grilled tomatoes
- Grilled lamb’s lettuce
From the editors of Simply Recipes
Grilled radicchio salad
ingredients
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3 garlic cloveschopped
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1/2 teaspoon Mustard
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1/4 Cup balsamic vinegar
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1 teaspoon kosher salt, plus more to taste
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1/2 Cup Extra virgin olive oilplus more to coat the radicchio
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2 heads radicchio
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Freshly ground black peppertaste
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pecorino or Parmesan cheese, grated
method
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Make the dressing:
In a food processor or blender, combine garlic, mustard, balsamic vinegar, and salt and pulse to combine. With the engine running, slowly drizzle in the olive oil until the dressing combines.
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Preheat grill:
Prepare your grill with direct high heat.
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Quarter radicchio:
Cut each radicchio into quarters so each quarter has a piece of the stem end holding it together.
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Season the quartered radicchio:
Brush the radicchio quarters with olive oil and sprinkle with salt.
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Grill radicchio:
Grill the radicchio uncovered over high heat. Keep an eye on them as they turn black quickly. You want some char, but no ash.
When they’re done, go to a cutting board.
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Cut into bite-sized pieces:
Cut the radicchio into small pieces and mix with the dressing and some black pepper.
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Serve hot or at room temperature:
Garnished with grated Pecorino or Parmesan of your choice.
| nutritional information (per serving) | |
|---|---|
| 193 | calories |
| 19g | Fat |
| 3g | carbohydrates |
| 2g | protein |
