Red, White and Delicious — Step Up your next BBQ with Grilled Radicchio

IMG_4251At Campos Community Garden’s Fourth of July barbecue, the grill is usually packed full of all kinds of meat, with a variety of pasta and other salads. But this year, a new item joined the grill: grilled radicchio. Fresh from the farmers market and marinated in a citrus balsamic dressing, these carmelized and colorful slices of radicchio were a dark horse contender against all those grilled meats and folks gobbled then up candy on a grill.

Print Recipe
Grilled Radicchio with Goat Cheese
These bitter, sweet/sour radicchio slices complement the rich, slightly tangy, milky flavor of the goat cheese.
Course side dish
Servings
4-6 people
Ingredients
Course side dish
Servings
4-6 people
Ingredients
Instructions
  1. Cut radicchio in half, lengthwise through the root. Then cut each half into thirds (or quarters if very large), being sure to cut a portion of the root to keep each piece in in tact. Place in a large bowl or container
  2. Combine next five ingredients in a small bowl. Pour mixture over radicchio slices, lightly toss to coat. Cover and place in refrigerator for 1/2 hour to 2 hours.
  3. Clean and prepare grill by wiping grate with a little olive oil on a paper towel. Fire grill to medium high heat and raise grate to about 6 inches from flame.
  4. Season the radicchio slices with salt and pepper and place on grill. Grill about 3-4 minutes to begin to soften and create nice grill marks. Using tongs, carefully flip the radicchio and turn to get all sides seared, watching to make sure they don't burn. Lower the heat and close the grill cover. Grill another couple 2-3 minutes, checking occasionally, until radicchio is tender and edges are a bit crisp.
  5. Place grilled slices on a serving tray, add more salt and pepper, if desired and drizzle lightly with extra-virgin olive oil. Add crumbled cheese on top and garnish with chives. Serve hot or at room temperature.
Recipe Notes

You can also grill these in your oven in a roasting pan with a rack at 425 degrees, turning frequently to brown and then reduce to 350 degrees to finish until tender, checking to make sure they don't burn.

Note: As shown in photo, you can finely chop garlic scapes and mix into the cheese for a fresh garlic taste to accompany the radicchio.

Variation: For a rich twist, wrap in bacon slices, secure with a tooth pick and grill at medium heat until bacon is cooked and radicchio is browned and tender--watch the flame and raise the grate if necessary.

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