Grilled Radicchio Salad
Although grilling what's basically lettuce may seem unusual, it's a traditional Italian preparation — and delicious, too. Grilling wedges of this slightly bitter green enhances its flavour. Serve with Balsamic Sirloin Medallions or Peppercorn Thyme T-Bones.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 92 |
| pro | 2 g |
| total fat | 7 g |
| sat. fat | 1 g |
| carb | 7 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 166 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 5% |
| vit A | 1% |
| vit C | 13% |
| folate | 20% |
-
1 large (or 2 small) head radicchio
2 tbsp (25 mL) balsamic or wine vinegar
2 tbsp (25 mL) extra-virgin olive oil
1 clove garlic, minced
1/4 tsp (1 mL) each salt and pepper
1 tbsp (15 mL) chopped fresh Italian parsley
Preparation:
Keeping root end intact, cut radicchio into 8 wedges. Place on greased grill over medium heat; close lid and grill, turning once, until lightly browned, 3 to 4 minutes. Transfer to platter.
Meanwhile, in small bowl, whisk together balsamic vinegar, olive oil, garlic, salt and pepper; drizzle over radicchio. Sprinkle with parsley.
Additional Information
Source
Canadian Living Magazine: June 2003
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