Yankee Plus Dec 2015
TABLE OF CONTENTS
Radicchio is the only leafy vegetable that can hold up to the heat of grilling. Although the bright red leaves will turn brown, grilling radicchio causes the tangy flavor to become more intense. Serve as an accompaniment to grilled chicken or fish.
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- 1/2 cup olive oil
- 2 cloves garlic, sliced
- 2 tablespoons lemon juice
- Salt and freshly ground black pepper
- 2 medium heads radicchio
Instructions:1. In a small saucepan, combine the oil and garlic and cook over low heat until the garlic turns golden. Do not allow it to brown. Remove from the heat and pour through a sieve. Whisk in the lemon juice and salt and pepper.
2. Cut the radicchio in half lengthwise and brush the surface with the garlic-flavored oil. Place on a hot grill, cut side down. Cook for 3 to 5 minutes, turning once, until the radicchio is dull brown in color. Transfer to 4 salad plates and pour the remaining oil over the radicchio to serve.