Bacon Vinaigrette With Grilled Radicchio Recipes

PERFECTLY GRILLED RADICCHIO

Perfectly Grilled Radicchio image

Provided by Michael Chiarello : Food Network

Time 1h30m

Yield 8 servings

Number Of Ingredients 8

Ingredients

4 heads radicchio
12 garlic cloves, minced
2 teaspoons crushed red pepper flakes
3 tablespoons fresh thyme leaves
2 cups extra-virgin olive oil
1/2 cup balsamic vinegar
1 pound mozzarella, cut into 16 pieces
Salt and freshly ground black pepper

Steps:

Cut the radicchio in quarters lengthwise, being sure to keep some of the stem attached to each quarter. Trim off any dark bits of stem. Submerge the radicchio quarters in ice water for 1 hour to remove some bitterness. Put a plate on top of the radicchio to keep them under water.
In a medium bowl, combine all ingredients except the mozzarella. Mix well.
Prepare a hot fire in your grill, or heat a cast iron grill pan over medium-high heat.
Drain the radicchio and place them on paper towels to absorb remaining water. Open up the leaves and spoon the olive oil mixture inside. Place the radicchio quarters on a baking sheet and pour the remaining marinade mixture. Season generously with salt and pepper.
Grill the radicchio until browned on the outside but still raw in the center, 3 to 5 minutes, turning occasionally. Be careful, as the oil mixture may flame up.
When the radicchio begins to brown, pull from the grill, open up a section of each portion and place a slice of mozzarella inside. Place quarters back onto the sheet pan and place the pan directly on the grill for 5 minutes to melt the cheese. Drizzle any leftover dressing over the top of the grilled radicchio and serve warm.
If making radicchio in advance: Before the party, have the radicchio drained and marinated in the vinaigrette in the refrigerator.

WARM BACON VINAIGRETTE

Warm Bacon Vinaigrette image

From Southern Living. Great salad dressing. The directions state to puree in blender, however, it works just as well simply shaking in a jar.

Provided by Vicki in CT

Categories Salad Dressings

Time 20m

Yield 1 1/2 cups

Number Of Ingredients 9

Ingredients

4 slices bacon
4 tablespoons shallots, minced
2 tablespoons garlic, minced
3 tablespoons brown sugar
6 tablespoons orange juice
5 tablespoons balsamic vinegar
3 tablespoons course grainy mustard
1/3 cup olive oil
1/2 teaspoon salt

Steps:

Cook bacon in large skillet until crisp; remove bacon and drain on paper towels. Reserve 2 T drippings in skillet.
Cook shallots and garlic in hot drippings for 3 minutes, or until tender. Add brown sugar and cook stirring constantly for one minute or until sugar is dissolved.
Process garlic mixture, orange juice, and remaining ingredients in blender until combined.
FYI the cooked bacon is not actually used in this recipe, but you can top your salad with it if desired.

Nutrition Facts : Calories 887.2, Fat 76.3, SaturatedFat 15.8, Cholesterol 41.1, Sodium 1632.1, Carbohydrate 44, Fiber 1.3, Sugar 32.5, Protein 10

GRILLED RADICCHIO SALAD WITH LEMON VINAIGRETTE

Grilled Radicchio Salad with Lemon Vinaigrette image

Categories Salad Bean Citrus Leafy Green Summer Grill/Barbecue Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 14

Ingredients

Vinaigrette
1 1/4 cups extra-virgin olive oil
1/2 cup plus 2 tablespoons fresh lemon juice
2 tablespoons chopped fresh basil
1 1/2 teaspoons white truffle oil*
1 garlic clove, minced
1/2 teaspoon sugar
Salad
6 ounces yellow wax beans
6 ounces green beans
4 heads of radicchio, quartered
1 13 3/4-ounce can artichoke hearts, drained
4 cups mixed baby greens
1/2 cup shaved Asiago cheese*

Steps:

For vinaigrette:
Whisk all ingredients in medium bowl to blend. Season dressing to taste with salt and pepper. (Can be made 6 hours ahead. Cover and refrigerate. Rewhisk before using.)
For salad:
Prepare barbecue (medium-high heat). Place beans, radicchio, and artichoke hearts in large bowl. Add 6 tablespoons dressing and toss to coat. Grill vegetables until crisp-tender and browned in spots, turning occasionally, about 3 minutes. Cut beans in half crosswise. Coarsely chop radicchio. Return vegetables to same bowl. Add greens and Asiago cheese. Toss with enough dressing to coat. Season salad to taste with salt and pepper. Serve warm.
*Available at Italian markets, specialty foods stores, and some supermarkets.

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