Description
Micheal Symon’s grilled radicchio salad brings Mediterranean charm to summer tables with a perfect balance of smoky, bitter, and tangy flavors. Crisp radicchio leaves charred on the grill mingle with creamy goat cheese and zesty lemon vinaigrette, creating a refreshing dish you’ll crave all season long.
Ingredients
Scale
Main Ingredients:
- 2 heads radicchio
- ½ cup extra virgin olive oil
- Pecorino or Parmesan cheese
Flavoring Ingredients:
- 3 garlic cloves, chopped
- ¼ cup balsamic vinegar
- ½ teaspoon mustard
Seasoning Ingredients:
- 1 teaspoon kosher salt
- Freshly ground black pepper
Instructions
- Combine salt, minced garlic, Dijon mustard, and balsamic vinegar in a blender or food processor. Pulse briefly to integrate the ingredients.
- Gradually stream olive oil into the mixture while the blender is running, continuing until the dressing emulsifies into a smooth consistency.
- Prepare the grill for direct, high-temperature cooking, aiming for approximately 450-500°F (230-260°C).
- Carefully slice each radicchio head in half lengthwise, maintaining the stem intact to keep the quarters connected.
- Gently brush the radicchio halves with extra virgin olive oil, ensuring even coverage, and season generously with kosher salt.
- Place the prepared radicchio directly on the hot grill grates, monitoring closely to prevent burning.
- Grill for 2-3 minutes per side, seeking a light charred exterior while maintaining a slight crispness.
- Transfer the grilled radicchio to a cutting board and allow to cool for 1-2 minutes.
- Chop the grilled radicchio into bite-sized pieces and transfer to a serving bowl.
- Drizzle the prepared balsamic vinaigrette over the radicchio, tossing to coat evenly.
- Finish with freshly cracked black pepper and sprinkle with grated Pecorino or Parmesan cheese.
Notes
- Drizzle extra virgin olive oil over the grilled radicchio just before serving to boost its rich, smoky flavor.
- Slice radicchio into wedges carefully to maintain structural integrity during high-heat grilling.
- Select compact, vibrant radicchio heads with deep burgundy leaves for maximum visual appeal and crisp texture.
- Wear heat-resistant grilling gloves to safely handle and turn radicchio during cooking.
- Keep a close eye on radicchio during grilling, as its delicate leaves can quickly burn if unattended.
- Pat radicchio dry with paper towels before oil coating to ensure proper caramelization and char marks.
- Use tongs for precise placement and turning of radicchio wedges on hot grill grates.
- Allow grilled radicchio to rest briefly after cooking to let flavors settle and intensify.
- Experiment with different balsamic vinegars for unique flavor variations in the final dressing.
- Check grill temperature with a surface thermometer for consistent, even cooking results.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Grilling
- Cuisine: British
Nutrition
- Serving Size: 4
- Calories: 250
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 27 g
- Saturated Fat: 4 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 5 mg