Grilled Radicchio With Ricotta Salata Recipes

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GRILLED TREVISO RADICCHIO SALAD WITH RICOTTA SALATA, PISTACHIOS, AND HOT HONEY



Grilled Treviso Radicchio Salad with Ricotta Salata, Pistachios, and Hot Honey image

Grilled Treviso Radicchio Salad with Ricotta Salata, Pistachios, and Hot Honey

Provided by Phyllis Grant

Yield 6

Number Of Ingredients 16

½ cup honey
2 jalapeños or Fresno chiles, thinly sliced, stems discarded
¼ cup extra-virgin olive oil
1 clove garlic, microplaned
zest of 1⁄2 lemon
3 tbsp red wine vinegar
2 tbsp extra-virgin olive oil
2 tsp fish sauce
¼ cup crème fraîche or whole milk Greek yogurt
1 tbsp hot honey
1 clove garlic, microplaned
3 heads of Treviso radicchio
1 ½ tsp kosher salt
⅓ cup roasted salted pistachios, coarsely chopped
16 paper-thin ricotta salata wisps (use a vegetable peeler)
Extra hot honey for drizzling

Steps:

  • FOR THE HOT HONEY: Combine chile slices with honey in a medium-size pot and bring to a boil. Remove from heat. When cool, strain honey into a jar. Finely chop chile slices and place in a jar with a lid that you will use for your salad dressing.
  • FOR THE GARLIC LEMON OIL: Pour olive oil into a jar. Stir in garlic and lemon zest.
  • FOR THE DRESSING: To the jar with the chopped chiles, add the vinegar, olive oil, fish sauce, crème fraîche, hot honey, and garlic. Shake vigorously until emulsified. Taste and adjust. You want it sweet and acidic enough to hold up to the bitter greens.
  • FOR THE GRILLING AND ASSEMBLY: Cut the Treviso radicchio in half lengthwise. Trim off any unappetizing bits of the stem but make sure to leave enough to keep the leaves connected at the base. Place halves cut-side up on a cookie sheet. Generously drizzle with the garlic lemon oil and season with the salt.
  • Heat a ridged or flat cast iron pan over high heat. When the pan is smoking hot, place radicchio halves cut-side down in the pan. Grill until slightly charred, about 30 seconds. Flip over and grill the other side for about 10 seconds.
  • Arrange radicchio halves on a platter, cut-side up. Drizzle with dressing, making sure it seeps down in between the leaves. Scatter with pistachios and ricotta salata wisps. Drizzle with hot honey. MAKE AHEAD: This salad holds its shape and tastes even better the next day.

Nutrition Facts :

PERFECTLY GRILLED RADICCHIO



Perfectly Grilled Radicchio image

Provided by Michael Chiarello : Food Network

Categories     appetizer

Time 1h30m

Yield 8 servings

Number Of Ingredients 8

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.

GRILLED RADICCHIO



Grilled Radicchio image

Grilling radicchio not only gives it a smoky flavor but it also tames the bitterness it has when raw. This recipe is simple to prepare and would pair nicely with any grilled meat.

Provided by Soup Loving Nicole

Categories     100+ Everyday Cooking Recipes     Vegan

Time 15m

Yield 4

Number Of Ingredients 5

1 head radicchio, quartered
3 tablespoons extra virgin olive oil, divided
1 teaspoon salt
1 teaspoon Dijon mustard
1 teaspoon balsamic vinegar

Steps:

  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Place radicchio in a large bowl. Add 1 tablespoon olive oil and salt; toss to coat.
  • Whisk together remaining 2 tablespoons olive oil, mustard, and vinegar in a separate bowl. Set aside.
  • Grill radicchio on the preheated grill for 3 minutes on each side. Transfer to a serving dish and drizzle reserved dressing over the top. Serve immediately.

Nutrition Facts : Calories 104.7 calories, Carbohydrate 2.7 g, Fat 10.3 g, Fiber 0.4 g, Protein 0.7 g, SaturatedFat 1.4 g, Sodium 623.9 mg, Sugar 0.5 g

GRILLED RADICCHIO WITH RICOTTA SALATA



Grilled Radicchio with Ricotta Salata image

Provided by Giada De Laurentiis

Time 25m

Yield 4

Number Of Ingredients 9

1 teaspoon anchovy paste
1 teaspoon mild honey
1/2 teaspoon lemon zest
2 tablespoons lemon juice (from 1 lemon)
3 tablespoons extra-virgin olive oil
1/4 teaspoon kosher salt
2 heads radicchio (sliced into 1-inch rounds)
1/2 cup shaved ricotta salata
1/4 cup chopped toasted hazelnuts

Steps:

  • This recipe originally appeared on Giada Entertains. Episode: Pizza and Pasta Party.
  • Preheat a grill pan to medium-high heat.
  • In a medium bowl, combine the anchovy paste, honey, lemon zest, lemon juice, olive oil and salt. Whisk until smooth and combined.
  • Place the radicchio in the pan and grill until charred and starting to wilt, 3 to 4 minutes per side. Remove to the bowl with the dressing and toss well to coat. Top with the ricotta salata and sprinkle with the hazelnuts.

Nutrition Facts : ServingSize 4

GRILLED RADICCHIO



Grilled Radicchio image

Provided by Barbara Kafka

Categories     easy, quick, side dish

Time 12m

Yield 2 servings

Number Of Ingredients 3

1 head Treviso, Chioggia or Verona radicchio
Olive oil
Kosher salt to taste

Steps:

  • Cut radicchio through the core into 2-inch wedges. If using Treviso or Chioggia radicchio, trim stem to 1/2-inch. Cut in half lengthwise through the core.
  • Brush cut sides of radicchio with olive oil.
  • Grill over charcoal about 1 minute on each side. Sprinkle with kosher salt and serve.

Nutrition Facts : @context http, Calories 21, UnsaturatedFat 1 gram, Carbohydrate 3 grams, Fat 1 gram, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 141 milligrams, Sugar 0 grams

CROSTINI WITH FRESH RICOTTA AND GRILLED RADICCHIO



Crostini with Fresh Ricotta and Grilled Radicchio image

Serve these sweet-and-salty crostini for irresistible hors d'oeuvres. Also try:Eggplant Caponata Crostini, Crostini with Tuna and White Bean Puree

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Yield Makes 8 crostini

Number Of Ingredients 8

1 small orange
1 head radicchio (about 1/2 pound), cut into 6 wedges
Olive oil, for grilling
Coarse salt and freshly ground pepper
Eight 1/4-inch-thick diagonal slices baguette
1/2 cup fresh ricotta cheese
Honey, for drizzling
Maldon sea salt

Steps:

  • Slice the top and bottom of orange with a paring knife. Set one of the flat sides on your work surface. From top to bottom, following the curve of the fruit, cut away peel and white pith. Trim off any remaining pith. Holding the orange over a bowl, cut along both sides of each segment, staying close to the membrane, to release; set aside.
  • Preheat a grill pan over medium-high heat. Brush radicchio wedges with olive oil and season with salt and pepper; grill, turning, until softened and slightly charred, about 3 minutes per side. Remove from grill and set aside.
  • Brush both sides of bread with olive oil. Grill, turning once, until toasted and grill marks appear, about 2 minutes per side.
  • Spread 1 tablespoon ricotta on each slice of baguette. Top with grilled radicchio and drizzle with honey; garnish each with an orange segment. Season with Maldon sea salt and pepper; serve.

GRILLED RADICCHIO WITH BLUE CHEESE



Grilled Radicchio with Blue Cheese image

These grilled radicchio wedges make a colorful side to accompany most any grilled main dish. The sweet, acidic flavor of the balsamic and creamy blue cheese tame the natural bitterness of the radicchio.

Provided by France C

Categories     Side Dish     Vegetables     Greens

Time 20m

Yield 4

Number Of Ingredients 7

3 tablespoons olive oil, divided
2 tablespoons white balsamic vinegar
½ teaspoon Dijon mustard
salt and pepper to taste
1 head radicchio
2 tablespoons coarsely chopped pistachio nuts
2 tablespoons crumbled blue cheese

Steps:

  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Whisk together 2 tablespoons olive oil, balsamic vinegar, Dijon mustard, salt, and pepper in a small bowl. Set dressing aside.
  • Cut radicchio head into 4 wedges. Brush wedges with remaining 1 tablespoon olive oil and lightly sprinkle with salt.
  • Place wedges on the preheated grill; grill until lightly charred, 3 to 4 minutes on each side. Transfer to a plate and top with pistachios and blue cheese; drizzle with dressing. Serve immediately.

Nutrition Facts : Calories 144.1 calories, Carbohydrate 4.7 g, Cholesterol 3.2 mg, Fat 13.3 g, Fiber 0.9 g, Protein 2.5 g, SaturatedFat 2.4 g, Sodium 143.4 mg, Sugar 1.7 g

GRILLED RADICCHIO



Grilled Radicchio image

Provided by Moira Hodgson

Categories     easy, quick, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 5

4 heads radicchio, halved
6 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper to taste
2 tablespoons balsamic vinegar (or to taste)
1 tablespoon fresh thyme leaves

Steps:

  • Preheat coals.
  • Cut the radicchio heads in half. Brush all over with half the olive oil. Season to taste with salt and pepper.
  • Place the radicchio on a rack and grill, turning once, until the leaves are lightly charred and wilted. Sprinkle with the remaining oil, vinegar and thyme leaves and serve.

Nutrition Facts : @context http, Calories 217, UnsaturatedFat 17 grams, Carbohydrate 7 grams, Fat 21 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 3 grams, Sodium 350 milligrams, Sugar 2 grams

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

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.

GRILLED RADICCHIO



Grilled Radicchio image

Taken on Chef at Home from Food Network Canada. ETA : I made it on July 23, 2011. It was my first time trying radicchio. I'm sure I wouldn't like raddichio without the dressing because of the bitter taste. The dressing is great with it. And I like that it's grilled. It reminds me of when we cook romaine lettuce on the bbq.

Provided by Boomette

Categories     Vegetable

Time 9m

Yield 2 serving(s)

Number Of Ingredients 5

2 heads radicchio, quartered, stem end intact
2 tablespoons olive oil
salt and pepper
1/4 cup honey
3 tablespoons balsamic vinegar

Steps:

  • Preheat a gas barbeque or indoor grill.
  • Brush radicchio with oil and season with salt and pepper. Grill until it wilts and begins to brown.
  • Stir together the honey and balsamic and toss with the radicchio. Adjust seasoning.

Nutrition Facts : Calories 269.3, Fat 13.5, SaturatedFat 1.9, Sodium 7.5, Carbohydrate 39, Fiber 0.1, Sugar 38.4, Protein 0.2

BALSAMIC-MARINATED RADICCHIO WITH FRESH RICOTTA



Balsamic-Marinated Radicchio with Fresh Ricotta image

Provided by Kay Chun

Categories     Appetizer     Broil     Marinate     Vegetarian     Dinner     Vinegar     Ricotta     Healthy     Radicchio     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 7

2 tablespoons balsamic vinegar
5 garlic cloves, smashed
1 teaspoon fresh lemon juice
1/2 cup plus 2 tablespoon extra-virgin olive oil, divided, plus additional for drizzling
1 pound radicchio (preferably Treviso), quartered lengthwise, or regular radicchio, cut into 2-inch wedges
1/2 cup basil leaves
1/2 pound fresh ricotta

Steps:

  • Preheat broiler.
  • Whisk together vinegar, garlic, lemon juice, 1/2 cup oil, and 1/2 teaspoon each of salt and pepper in a large bowl.
  • Put radicchio in a 4-sided sheet pan and toss with remaining 2 tablespoons oil. Broil 5 to 6 inches from heat, turning occasionally, until slightly wilted, 3 to 4 minutes.
  • Add hot radicchio to balsamic marinade and gently toss to coat. Cover bowl (to keep heat in) and marinate, tossing once or twice, at least 1 hour.
  • Transfer radicchio to a serving dish, pouring some of marinade over top. Scatter basil over radicchio. Drizzle ricotta with oil in a small bowl and serve with radicchio.
  • What to drink:
  • Fontaleoni Vernaccia di San Gimignano '07

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