Grilled Radicchio And Kale Sauerkraut Style Recipes

GRILLED RADICCHIO AND KALE, SAUERKRAUT STYLE

Steps:

• 1. Heat 1 tablespoon of the oil in a small saucepan over medium heat. Add the shallot and cook until soft, about 2 minutes. Add the vinegar, juniper berries, caraway seeds, mustard seeds, thyme, sugar, 1 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil and cook until the sugar and salt are dissolved, 1 to 2 minutes. Remove from the heat. Let sit for 15 minutes then strain into a small bowl, discarding the solids. Slowly whisk in the remaining 1/2 cup oil until emulsified.
• 2. Heat your grill to high for direct grilling.
• 3. Brush the cut sides of the radicchio with oil and season with salt and pepper. Grill, cut side down, until golden brown and slightly charred, 2 to 3 minutes. Brush the tops with oil, flip over the radicchio, and continue grilling until just heated through, 2 to 3 minutes longer. Remove from the grill. Thinly slice the radicchio and put it in a bowl.
• 4. Remove the kale from the water and shake gently to get some of the water off. Season with salt and pepper and place on the grill. Cook until slightly wilted and charred on all sides, about 30 seconds per side. Remove from the grill. Thinly slice and add to the radicchio.
• 5. Add the dressing to the radicchio and kale and toss to coat. Let sit at room temperature for 30 minutes to allow the flavors to meld.

GRILLED KALE AND RADICCHIO WITH ALMONDS AND BALSAMIC-ORANGE GLAZE

Steps:

• Bring vinegar, juice, and zest to a rapid simmer in a small saucepan, and cook until reduced to 1/4 cup, about 5 minutes. Let cool slightly; remove zest, and discard. Whisk in 2 tablespoons extra-virgin olive oil.
• Preheat a grill or grill pan to medium heat. Toss kale and radicchio with remaining 1/4 cup extra-virgin olive oil and 2 teaspoons salt; season with pepper. Separate out radicchio, and grill, turning occasionally, until tender and lightly charred in places, 8 to 10 minutes. Transfer to a large bowl, and toss with 1 tablespoon dressing. In 2 or 3 batches, grill kale, keeping it piled on grill and turning often to prevent too much charring, until wilted, about 6 minutes per batch. Transfer each batch as grilled to bowl with radicchio, and toss each batch with 1 tablespoon dressing. When all kale has been added, toss with any remaining dressing and the almonds until thoroughly coated. Transfer to a large platter, and drizzle with 1 tablespoon orange olive oil or more to taste.

KALE AND RADICCHIO SALAD WITH RASPBERRY VINAIGRETTE

Steps:

• Combine the oil, vinegar, Raspberry Syrup, salt and pepper in a jar. Seal with a lid and shake until emulsified. Place 2 tablespoons of the dressing in a large bowl. Add the kale and gently massage until it is evenly coated with the dressing.
• Add the radicchio, raspberries, ricotta and pecans and toss with the remaining dressing. Season with salt and pepper and transfer to a serving bowl.
• Place the sugar and 2 cups water in a medium saucepan over medium heat. Bring to a simmer, stirring occasionally, until the sugar is dissolved, 3 to 4 minutes. Add the lemon juice and raspberries and simmer, stirring occasionally, until the raspberries have broken down, about 10 minutes. Pour the mixture through a strainer and return to the pot. Simmer over medium heat until the syrup has thickened, about 10 minutes more. Let cool completely, then pour into an airtight container and store in the refrigerator for up 2 weeks.