GRILLED RADICCHIO AND FONTINA
A squeeze of lemon lends this dish a bright flavor.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 7
Steps:
- Keeping base intact, quarter radicchio so head opens out into four wedges. Combine vinegar, salt, pepper, and 1 1/2 teaspoons oregano. Whisk in oil. Brush half the vinaigrette over and into cut radicchio.
- Place a grill pan over medium heat. Place radicchio, cut-side down, on the pan. Cover radicchio with a metal bowl. Cook 2 to 4 minutes, until leaves start to soften. Turn radicchio over. Tuck some of the grated cheese into leaves, separating layers a little; sprinkle some more cheese over surface, leaving a little for garnish. Cover, and cook on low heat until outer leaves are soft and cheese has melted, 3 to 5 minutes. Transfer to serving platter, drizzle with remaining half of the vinaigrette, 1/2 teaspoon oregano, and cheese. Serve with lemon wedges.
GRILLED RADICCHIO WITH RICOTTA SALATA
Provided by Giada De Laurentiis
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat a grill pan to medium-high heat.
- In a medium bowl, combine the anchovy paste, honey, lemon zest, lemon juice, olive oil and salt. Whisk until smooth and combined.
- Place the radicchio in the pan and grill until charred and starting to wilt, 3 to 4 minutes per side. Remove to the bowl with the dressing and toss well to coat. Top with the ricotta salata and sprinkle with the hazelnuts.
PERFECTLY GRILLED RADICCHIO
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 1h30m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Cut the radicchio in quarters lengthwise, being sure to keep some of the stem attached to each quarter. Trim off any dark bits of stem. Submerge the radicchio quarters in ice water for 1 hour to remove some bitterness. Put a plate on top of the radicchio to keep them under water.
- In a medium bowl, combine all ingredients except the mozzarella. Mix well.
- Prepare a hot fire in your grill, or heat a cast iron grill pan over medium-high heat.
- Drain the radicchio and place them on paper towels to absorb remaining water. Open up the leaves and spoon the olive oil mixture inside. Place the radicchio quarters on a baking sheet and pour the remaining marinade mixture. Season generously with salt and pepper.
- Grill the radicchio until browned on the outside but still raw in the center, 3 to 5 minutes, turning occasionally. Be careful, as the oil mixture may flame up.
- When the radicchio begins to brown, pull from the grill, open up a section of each portion and place a slice of mozzarella inside. Place quarters back onto the sheet pan and place the pan directly on the grill for 5 minutes to melt the cheese. Drizzle any leftover dressing over the top of the grilled radicchio and serve warm.
- If making radicchio in advance: Before the party, have the radicchio drained and marinated in the vinaigrette in the refrigerator.
GRILLED RADICCHIO WITH BLUE CHEESE
These grilled radicchio wedges make a colorful side to accompany most any grilled main dish. The sweet, acidic flavor of the balsamic and creamy blue cheese tame the natural bitterness of the radicchio.
Provided by France C
Categories Side Dish Vegetables Greens
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Whisk together 2 tablespoons olive oil, balsamic vinegar, Dijon mustard, salt, and pepper in a small bowl. Set dressing aside.
- Cut radicchio head into 4 wedges. Brush wedges with remaining 1 tablespoon olive oil and lightly sprinkle with salt.
- Place wedges on the preheated grill; grill until lightly charred, 3 to 4 minutes on each side. Transfer to a plate and top with pistachios and blue cheese; drizzle with dressing. Serve immediately.
Nutrition Facts : Calories 144.1 calories, Carbohydrate 4.7 g, Cholesterol 3.2 mg, Fat 13.3 g, Fiber 0.9 g, Protein 2.5 g, SaturatedFat 2.4 g, Sodium 143.4 mg, Sugar 1.7 g
GRILLED RADICCHIO
Grilling radicchio not only gives it a smoky flavor but it also tames the bitterness it has when raw. This recipe is simple to prepare and would pair nicely with any grilled meat.
Provided by Soup Loving Nicole
Categories 100+ Everyday Cooking Recipes Vegan
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Place radicchio in a large bowl. Add 1 tablespoon olive oil and salt; toss to coat.
- Whisk together remaining 2 tablespoons olive oil, mustard, and vinegar in a separate bowl. Set aside.
- Grill radicchio on the preheated grill for 3 minutes on each side. Transfer to a serving dish and drizzle reserved dressing over the top. Serve immediately.
Nutrition Facts : Calories 104.7 calories, Carbohydrate 2.7 g, Fat 10.3 g, Fiber 0.4 g, Protein 0.7 g, SaturatedFat 1.4 g, Sodium 623.9 mg, Sugar 0.5 g
GRILLED RADICCHIO
This is an excellent side dish, drizzled with olive oil and sprinkled with salt, the base of an elegant salad-combine it with Gorgonzola and walnuts, for example-or a fine topping for Grilled Polenta (page 530) or Crostini (page 41). Other vegetables to prepare this way: split Belgian endives (use four), or even small heads of romaine lettuce.
Yield makes 4 servings
Number Of Ingredients 5
Steps:
- Start a charcoal or gas grill; the fire should be only moderately hot and the rack about 4 inches from the heat source. Cut the radicchio in half and drizzle the cut sides with olive oil, then sprinkle with salt and pepper. If you like, rub with the garlic.
- Grill, cut side down, until nicely browned, about 2 minutes, then turn and brown the other side. Continue to cook, turning occasionally, for a total of 5 to 10 minutes, or until the exterior is browned and crisp (the interior will barely cook; that's fine).
- Serve hot or at room temperature with lemon wedges and drizzled with a little more olive oil.
GRILLED RADICCHIO AND ENDIVE
To grill radicchio and endives so that they are flavorful and moist, place them close together on the grill.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 5
Steps:
- Heat grill until it is medium hot. Slice the radicchio lengthwise into six wedges. Slice the Belgian endives lengthwise into four wedges. Using a pastry brush, brush the olive oil over all sides of the radicchio and endive wedges. Sprinkle radicchio and endive wedges with salt and pepper. Place the radicchio and endive wedges on the grill, away from direct flame. Cook, turning occasionally, until golden and tender, 6 to 8 minutes depending on heat of grill. Serve immediately.
RADICCHIO, FONTINA, AND GOAT CHEESE PIZZA
Categories Cheese Leafy Green Bake Vegetarian Quick & Easy Goat Cheese Fennel Bell Pepper Spring Fontina Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Position rack in center of oven and preheat to 425°F. Whisk olive oil and finely chopped garlic in large bowl to blend. Add radicchio strips, grated Fontina, sliced fennel and roasted red peppers and toss to coat; sprinkle with salt and pepper. Place crust on rimless baking sheet. Mound radicchio mixture on crust, leaving 3/4-inch plain border. Top with crumbled goat cheese. Bake pizza until crust is crisp and topping is heated through, about 13 minutes. Top pizza with Parmesan shavings, if desired. Cut pizza into slices and serve.
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