Best Grilled Radicchio With Lemon And Pine Nuts Recipes

GRILLED RADICCHIO SALAD WITH LEMON VINAIGRETTE

Steps:

• For vinaigrette:
• Whisk all ingredients in medium bowl to blend. Season dressing to taste with salt and pepper. (Can be made 6 hours ahead. Cover and refrigerate. Rewhisk before using.)
• For salad:
• Prepare barbecue (medium-high heat). Place beans, radicchio, and artichoke hearts in large bowl. Add 6 tablespoons dressing and toss to coat. Grill vegetables until crisp-tender and browned in spots, turning occasionally, about 3 minutes. Cut beans in half crosswise. Coarsely chop radicchio. Return vegetables to same bowl. Add greens and Asiago cheese. Toss with enough dressing to coat. Season salad to taste with salt and pepper. Serve warm.
• *Available at Italian markets, specialty foods stores, and some supermarkets.

RADICCHIO SALAD WITH CHOPPED-LEMON DRESSING

Steps:

• Tear radicchio into bite-size pieces; soak in ice water 20 to 30 minutes. Drain well and spin dry.
• Meanwhile, using a sharp knife, remove peel and pith from lemon. Quarter lemon lengthwise and discard center membrane and seeds; finely chop. Place in a large bowl, and stir in mustard,sugar, and oil to combine. Season with salt and pepper. Toss radicchio and mint with dressing, season with salt and pepper, and serve.

FRISéE, RADICCHIO, AND FENNEL SALAD WITH MUSTARD VINAIGRETTE

Steps:

• Heat oven to 350°F with rack in middle.
• Spread pine nuts in a small baking sheet and bake until pale golden, about 8 minutes. Let cool.
• Using mandoline, thinly slice fennel bulb crosswise, beginning at base, into a large bowl, stopping about halfway up bulb (reserve remaining bulb for another use). Toss fennel with radicchio, frisée, and mint.
• Whisk together oil, vinegar, shallot, Dijon mustard, and 1/4 teaspoon each of salt and pepper in a small bowl.
• Toss salad well with vinaigrette and pine nuts. Season to taste, if necessary, with salt and pepper.

GRILLED RADICCHIO

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

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.

PERFECTLY GRILLED RADICCHIO

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

Steps:

• Preheat coals.
• Cut the radicchio heads in half. Brush all over with half the olive oil. Season to taste with salt and pepper.
• Place the radicchio on a rack and grill, turning once, until the leaves are lightly charred and wilted. Sprinkle with the remaining oil, vinegar and thyme leaves and serve.