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.
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.
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.
Time 9m Yield 2 serving(s) Number Of Ingredients 5 Steps:
Preheat a gas barbeque or indoor grill. Brush radicchio with oil and season with salt and pepper. Grill until it wilts and begins to brown. Stir together the honey and balsamic and toss with the radicchio. Adjust seasoning.
Time 18m Yield 4 to 6 servings Number Of Ingredients 6 Steps:
Preheat the grill. Cut the radicchio lengthwise into 1/4-inch slices, removing the core. In a small bowl, combine the remaining ingredients to make the marinade. Pour the marinade over the radicchio slices, letting them soak for a few minutes before placing on the grill. Grill for 3 to 4 minutes on each side, continuing to baste with marinade. Remove from the heat and serve.
Time 7m Yield 4 servings Number Of Ingredients 5 Steps:
Brush radicchio with olive oil and set on grill until softened, about 5 minutes, turning once. In a small saucepan, heat remaining olive oil with garlic. Drizzle oil and balsamic vinegar over radicchio, grind some pepper over the top. Serve immediately.; Brush radicchio with olive oil and set on grill until softened, about 5 minutes, turning once. In a small saucepan, heat remaining olive oil with garlic. Drizzle oil and balsamic vinegar over radicchio, grind some pepper over the top. Serve immediately.
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.
Time 15m Yield 4 servings Number Of Ingredients 5 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.
Time 12m Yield 2 servings Number Of Ingredients 3 Steps:
Cut radicchio through the core into 2-inch wedges. If using Treviso or Chioggia radicchio, trim stem to 1/2-inch. Cut in half lengthwise through the core. Brush cut sides of radicchio with olive oil. Grill over charcoal about 1 minute on each side. Sprinkle with kosher salt and serve.
Time 20m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Place the garlic, olive oil, rosemary, sage, thyme, vinegar, salt, and pepper in a large bowl and mix well. Add the radicchio and gently toss so that it is well coated. Cover and let marinate at room temperature for at least 1 hour. Preheat grill. Place the radicchio on hot grill and baste the marinade on top. Grill turning with tongs till edges of the radicchio are crisp and almost beginning to look burnt, about 15 minutes. Serve immediately, with grated Parmesan cheese.
Yield Makes 8 servings Number Of Ingredients 8 Steps:
Whisk oil, vinegar, garlic, rosemary, orange peel, and crushed red pepper in large bowl. Add radicchio and toss to coat. Marinate 15 minutes. Prepare barbecue (medium heat). Drain marinade into small bowl. Place radicchio on grill; sprinkle with salt and pepper. Grill radicchio until edges are crisp and slightly charred, turning occasionally, about 6 minutes. Transfer radicchio to serving platter. Drizzle with reserved marinade and sprinkle with cheese shavings.
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.
Time 15m Yield 4 servings Number Of Ingredients 6 Steps:
Light or heat up the grill. Halve radicchios lengthwise through stem end, and toss with 1 tablespoon olive oil (or more if you need it to coat) and 1/4 teaspoon salt. Put radicchios, cut side down, and sausages on the grill and cover. Let cook for 2 to 3 minutes, until outer radicchio leaves are dark brown. Transfer to a cutting board and let cool while sausages finish cooking, about 5 minutes more. When cool enough to handle, thinly slice radicchios. The outsides should be charred, and the insides should still be crisp and raw. Combine in a bowl with another 2 tablespoons olive oil and the juice of half a lemon. Taste and correct seasonings, adding lemon juice, salt and olive oil to taste. Spread radicchio on a platter and top with grilled sausages. Garnish with basil and serve.
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.
Yield Makes 6 servings Number Of Ingredients 14 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.
Time 35m Yield 6 Number Of Ingredients 5 Steps:
Preheat the grill for high heat. Place the radishes, garlic, butter, and ice cube on a double layer of aluminum foil large enough to wrap contents. Season with salt and pepper. Tightly seal foil around contents. Place foil packet on the grill, and cook 20 minutes, or until radishes are tender.
More about “grilled radicchio recipes”
Time 15m Yield 2 servings Number Of Ingredients 10 Steps:
Prepare the bread crumbs: Add all of the anchovy oil from the tin (about 2 tablespoons) to a large skillet. Transfer the anchovies from their tin to a cutting board, draining them well. Finely chop 2 anchovies and add to the skillet, then turn the heat to medium-high. Cook the anchovies, stirring occasionally, until they start to sizzle, about 1 minute. Stir in the bread crumbs and cook, stirring constantly, until golden and toasted, 5 minutes. Transfer to a paper towel-lined plate. Make the dressing: Set aside 4 anchovies (for garnish later) and finely chop the rest (there should be about 6). Add the chopped anchovies to a large bowl, along with the garlic, olive oil, mayonnaise, lemon juice, Worcestershire sauce and Parmesan. Season generously with pepper and whisk to combine. Dress the salad: Add the radicchio leaves to the dressing and toss. The salad should be lightly dressed, not thickly caked. Taste for acidity, adjusting with more lemon juice if your radicchio is especially bitter. Transfer to a large plate, piling the leaves high. Top with a final grating of Parmesan and the bread crumbs, and garnish with the remaining anchovies. Serve immediately.
