Image by Christina Symons
Grilling radicchio actually enhances its natural flavours
If you've never grilled a radicchio, you haven't lived. Grilling it is a great reason to give this member of the chicory family a try
Radicchio resembles a lettuce or cabbage, so grilling it may seem a bit radical, but it actually mellows the sharp flavour of the raw vegetable, making it more succulent, savoury and satisfying.
To grill radicchio, first remove any spent outer leaves, then cut the head into quarters (wedge-like pieces). Rinse and dry your radicchio. Brush the wedges lightly with olive oil. Grill the wedges on a preheated barbeque until the radicchio is slightly soft (about 5 minutes on each side).
Chop the grilled radicchio while still warm and toss with your favourite vinaigrette, or coleslaw dressing and desired salad fixings. Serve with warm bread and a crisp white wine.
Radical radicchio salad
- 1 head of radicchio, quartered
- 1 apple, cored and sliced thinly
- 65 mL (1/4 cup) balsamic vinegar
- 125 mL (1/2 cup) olive oil
- 60 mL (1/4 cup) Parmesan or Asiago cheese, grated
1. Make a vinaigrette by whisking the balsamic vinegar and olive oil together. Add salt and pepper to taste.
2. Grill the radicchio (as noted above). While still warm, chop the wedges into bite-sized pieces and place into a salad bowl. Add sliced apples.
3. Toss the mixture with the vinaigrette. Top with cheese and lightly toss again.