How to Make Grilled Radicchio Salad

Awesome salad recipe: 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.

Ingredients:

2 radicchio heads as above

4 tsp (20 mL) vegetable_oil

1/2 tsp (2 mL) each sea_salt or salt and pepper    

2 tbsp (25 mL) extra-virgin olive_oil

1 tbsp (15 mL) sherry vinegar or wine_vinegar

1 clove garlic, minced

1/2 tsp (2 mL) Dijon_mustard

pinch each salt, pepper and granulated_sugar

2 tbsp (25 mL) shaved Parmesan cheese

Directions:

1. Leaving core intact, cut radicchio in half (cut large heads into quarters). Thread onto skewers. Brush with vegetable oil. Sprinkle with the salt and pepper.

2. Place on greased grill over medium-high heat; close lid and grill, turning 3 times, until wilted and browned and centre is softened, about 8 minutes. Remove; cut out core; thinly slice. Set aside.

3. In bowl, whisk together olive oil, sherry vinegar, garlic, Dijon mustard, salt, pepper and sugar. Add radicchio and toss to coat. Sprinkle with Parmesan cheese.