Next time you're firing up the grill for steaks or chicken, toss on some wedges of radicchio for a substantial, healthful, and easy-to-make side dish. If you're not familiar with radicchio, you may have thought that the variegated, softball-size heads in the produce section are a type of cabbage. But radicchio, like endive, is actually a chicory, a family of slightly bitter lettuces sturdy enough to stand up to the intense heat of the grill and come out sweeter for the experience. When creating the dressing for the charred purple-red radicchio leaves, I knew my Beet Horseradish and balsamic vinegar would be the perfect match in color and flavor. Sprinkled with toasted walnuts, Grilled Radicchio just might steal the spotlight at your next cookout.
Ingredients
- 2 large radicchio, halved or quartered
- ½ cup toasted walnuts, chopped
- ½ cup olive oil
- 1 small shallot, minced
- 1 tsp Dijon mustard
- 1 tbsp Bubbies Beet Horseradish
- 2 tbsp balsamic vinegar
- Salt and freshly ground pepper to taste
Directions
- Toast walnuts at 400 degrees for 5-7 min.
- Brush each piece of radicchio with olive oil. Sprinkle with salt and pepper.
- Mix shallots, mustard, beet horseradish, balsamic vinegar, and a pinch of salt and pepper in a bowl. Slowly whisk in olive oil until emulsified. Taste and adjust seasoning if necessary.
- Heat a grill pan or BBQ. When hot, brush with olive oil.
- Grill the radicchio until slightly charred on each side. Place on serving platter; drizzle with dressing and sprinkle with toasted walnuts.
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