Saturday, July 9, 2011
During the spring and summer months we are grilling feigns – and year round we are veggie feigns. Until recently, one of the few veggies we had never grilled was salad greens. We aren’t big fans of wilted lettuce, so recipes using romaine and other more delicate greens weren’t very appealing to us. So, we decided to try out radicchio, which has a sturdy almost cabbage-like texture capable of withstanding the heat. I’m happy to report that it worked wonderfully. We also quickly discovered that a drizzle of sweet and tart balsamic vinaigrette was the perfect complement to the slightly bitter flavor characteristic of radicchio. This simple grilled salad has become a regular feature on our summer dinner table; we hope you enjoy it too!
1/2 head of Radicchio per person
2/3 Cup Olive Oil
1/2 Cup Balsamic Vinegar
1 Tablespoon Dijon Mustard
2 Tablespoons Honey
1 Tablespoon Fresh Basil, finely minced
1 teaspoon Sea Salt, plus more to taste
Vinaigrette: Place all dressing ingredients in a jar with a tight fitting lid. Shake until well combined.
Radicchio: Cut each head of radicchio in half, and brush both sides lightly with olive oil. Grill the radicchio over medium heat for 3-4 minutes per side, until lightly charred. Remove to a serving platter and drizzle with balsamic vinaigrette. Serve warm or at room temperature.
As usual, I've included this post as part of several weekly recipe sharing events: Midnight Maniac Meatless Mondays , Making Monday Marvelous, Just Something I Whipped Up, My Meatless Mondays, Just Another Meatless Monday, Slightly Indulgent Tuesday, Tempt my Tummy Tuesday, Tasty Tuesdays , Tuesdays at the Table, Real Food Wednesdays, Whatcha Makin' Wednesdays, Full Plate Thursday, Friday Foodie, Friday Favorites, Foodie Friday, Funky Fresh Friday, Nifty Thrifty Sunday, and Inspiration Board.Check out all the great recipes other bloggers have contributed!