Grilled Radicchio
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Grilling radicchio brings out its sweetness. The bitter-sweet contrast is excellent in a Grilled Radicchio Salad.
Servings: 4
Ingredients:
Grilled Radicchio
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: about | - |
| cal | 113 |
| pro | 1 g |
| total fat | 10 g |
| sat. fat | 1 g |
| carb | 5 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 307 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 5% |
| vit C | 10% |
| folate | 16% |
Suggested Recipes
-
2 radicchio heads
3 tbsp (45 mL) extra-virgin olive oil
1/2 tsp (2 mL) each sea salt or salt and pepper
1 tbsp (15 mL) balsamic vinegar
Preparation:
Leaving core intact, cut radicchio in half (cut large heads into quarters). Thread onto skewers. Brush with half of the oil. Sprinkle with half each of the salt and pepper.
Place on greased grill over medium-high heat; close lid and grill, turning 3 times, until wilted and browned and centre is softened, about 8 minutes. Remove to platter; drizzle with vinegar and remaining oil. Sprinkle with remaining salt and pepper.
Place on greased grill over medium-high heat; close lid and grill, turning 3 times, until wilted and browned and centre is softened, about 8 minutes. Remove to platter; drizzle with vinegar and remaining oil. Sprinkle with remaining salt and pepper.
Tags:
Source
Canadian Living Magazine: June 2008
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