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Grilled Radicchio: Totally Rad!!!!

Your mother might have told you not to play with your food, but I think experimenting with food is a great idea. You got to try new things, especially when it comes to veggies. If you don't like steamed broccoli, you got to experiment and see if you like it in a stir fry. Don't like cooked carrots? Have you tried them roasted?
Same goes for radicchio (also known as Italian Chicory), you know that bitter lettuce added to many salad mixes for color. You might not like it raw, but have you tried it grilled? I recently did and was delighted with the results.

Here's the recipe I followed.

Grilled Radicchio
from The Mayo Clinic

Serves 8

2 large heads radicchio
3 tablespoons fresh orange juice
2 1/2 tablespoons extra-virgin olive oil
1/2 teaspoon grated orange zest
1/4 teaspoon freshly ground black pepper
3/4 teaspoon coarse salt
1 orange, cut into 8 wedges

  1. Prepare a hot fire in a charcoal grill or heat a gas grill or broiler (grill). Position the cooking rack 4 to 6 inches from the heat source.
  2. Pull off any wilted outer leaves from the radicchio. Cut each head into quarters through the stem end, leaving the core portions intact so the quarters hold together.
  3. In a small bowl, stir together the orange juice, olive oil and orange zest. Brush the olive oil mixture onto the cut sides of the radicchio quarters. Sprinkle with the pepper and arrange the radicchio on the grill rack or broiler pan. Grill or broil, turning frequently, until tender, about 8 to 10 minutes.
  4. Transfer the radicchio quarters to individual plates and sprinkle evenly with the salt. Place an orange wedge on each plate and serve immediately.

Want to check out the nutritional breakdown? Then read more

Calories 54
Monounsaturated fat 3 g
Protein 1 g
Cholesterol 0 mg
Carbohydrate 4 g
Sodium 188 mg
Total fat 4 g

Fiber 1 g

Saturated fat 1 g

Source

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