What is Radicchio?
Have you ever cooked with radicchio?
Until recently, I have only had it in salads. For those of you who may be unfamiliar with it, radicchio looks like a small head of red cabbage; you can usually find it in the produce section of your grocery store.
It's actually not a cabbage, but a chicory, and it has a just slightly bitter, crisp taste.
Why Grill Radicchio?
Raw, chopped radicchio is what you often find in those bagged salad mixes. But here's the cool thing, radicchio is outstanding grilled. Something about the grilling on high heat transforms the bitterness and turns 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, coat them with olive oil, and sprinkle with salt. Then, grill them until lightly charred all over.
Chop them into salad-sized pieces, toss them with dressing, and sprinkle on a little grated Parmesan or Pecorino, and you're there.
Do you have a favorite way of preparing radicchio? Please let us know about it in the comments.
How To Pick the Best Radicchio
For this recipe, you'll need a whole head, not a pre-bagged mix. There are two kinds of radicchio: ones that are round like a small cabbage, and ones that are cylindrical and look like purple endives (which they are). Look for radicchio with a vivid reddish purple color and firm, compact heads. If the leaves are darkened or wilted, that's a sign of their being stored too long.
Try These Other Grilled Vegetable Recipes!
Grilled Radicchio Salad
3 garlic cloves, chopped
1/2 teaspoon mustard
1/4 cup balsamic vinegar
1 teaspoon kosher salt, plus more to taste
1/2 cup extra virgin olive oil, plus more to coat the radicchio
2 heads radicchio
Freshly ground black pepper, to taste
Pecorino or Parmesan cheese, grated
Make the dressing:
Put the garlic, mustard, balsamic vinegar, and salt into a food processor or blender and pulse to combine. With the motor running, slowly drizzle in the olive oil until the dressing comes together.
Preheat the grill:
Prepare your grill with direct high heat.
Quarter the radicchio:
Cut each radicchio into quarters so that each quarter has a bit of the stem end holding it together.
Season the quartered radicchio:
Coat the radicchio quarters with olive oil and sprinkle with salt.
Grill the radicchio:
Grill the radicchio over high heat, uncovered. Keep an eye on them, as they blacken quickly. You want a little char, but not a cinder.
When they’re done, move to a cutting board.
Chop into bite-sized pieces:
Chop the radicchio into small pieces and and toss with the dressing and some black pepper.
Serve hot or at room temperature:
Garnished with your choice of grated Pecorino or Parmesan cheese.
|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 19g||25%|
|Saturated Fat 3g||17%|
|Total Carbohydrate 3g||1%|
|Dietary Fiber 0g||1%|
|Total Sugars 2g|
|Vitamin C 2mg||8%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|