Preparation time: 20 minutes.
Total time: 20 minutes.
Portion size: 4.
This recipe makes 4 servings.
- 2 heads radicchio lettuce
- 3 tbsp (45 mL) extra-virgin olive oil
- 1/2 tsp (2 mL) coarse sea salt
- 1/4 tsp (1 mL) pepper
- 1 tbsp (15 mL) balsamic vinegar
Leaving cores intact, cut radicchio in half (cut large heads into quarters); thread onto skewers. Brush with half of the oil; sprinkle with half each of the salt and pepper.
Grill, covered, on greased grill over medium-high heat, turning often, until wilted and lightly browned and centers are softened, about 10 minutes. Transfer to platter. Drizzle with vinegar and remaining oil; sprinkle with remaining salt and pepper.
Additional information :
Change It Up
Grilled Radicchio Salad
Omit oil, salt, pepper and vinegar.
Cut and skewer radicchio as directed. Brush with 4 tsp olive oil; grill as directed. Cut out and discard cores; thinly slice. In serving bowl, whisk together 2 tbsp extra-virgin olive oil; 1 tbsp sherry vinegar or wine vinegar; 1 clove garlic, minced; 1/2 tsp Dijon mustard; and pinch granulated sugar. Add radicchio, tossing to coat. Sprinkle with 2 tbsp shaved Parmesan cheese.
|Per serving: about||–|
|total fat||10 g|
|sat. fat||1 g|