Grilled Radicchio
serves 2-4
If you're in that grilling kind of mood, why not try a different vegetable: radicchio, a bitter and elegant cousin to chicory . The leaves crisp beautifully over heat, and taste great with just a touch of vinaigrette.
1 large head radicchio, halved lengthwise with base intact
vegetable oil (for the grill)
salt and pepper
prep: 15 minutes
total: 25 minutes
grill
tongs
1. 1. If using a gas grill, preheat one side to high and one side to low. If using a charcoal grill, start a two-zone fire. Clean the grill with a grill brush. Oil the grill by holding a folded wad of paper towel with tongs, dipping it in vegetable oil, and brushing the oil (sparingly -- it's flammable) onto the grill grate.
Preheat the grill to high heat. Remove outside layer of radicchio leaves and rinse well. Cut the head in half, keeping the base intact to hold the radicchio together. Soak it in water for at least 10 minutes.
2. Grease the grill by holding a folded wad of paper towel with tongs, dipping it in vegetable oil and brushing the oil (sparingly -- it's flammable) onto the grate.
3. Grill the radicchio over direct heat until it's softened and browned, about 8-10 minutes total. Turn it a few times to keep from charring it. Sprinkle with salt and pepper before serving.
Preheat the grill to high heat. Remove outside layer of radicchio leaves and rinse well. Cut the head in half, keeping the base intact to hold the radicchio together. Soak it in water for at least 10 minutes.
2. Grease the grill by holding a folded wad of paper towel with tongs, dipping it in vegetable oil and brushing the oil (sparingly -- it's flammable) onto the grate.
3. Grill the radicchio over direct heat until it's softened and browned, about 8-10 minutes total. Turn it a few times to keep from charring it. Sprinkle with salt and pepper before serving.
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