Grilled Radicchio Salad Recipe



2 heads of radicchio, quartered, so that each quarter has a bit of the stem end holding it

For dressing:

1/2 cup med or robust Liquid Gold olive oil, plus more to coat radicchio

1/4 cup Liquid Gold Traditional or Organic balsamic vinegar

1 teaspoon salt

3 chopped garlic cloves

1/2 teaspoon mustard

Season with salt and black pepper

Pecorino or parmesan cheese for garnish


1 Make the dressing. Put the salt, garlic, mustard and balsamic vinegar into a food processor or
blender and pulse to combine. With the motor running, drizzle in the olive oil slowly until the
dressing comes together. Whisking works well also.

2 Prepare your grill for high, direct heat.

3 Coat quartered radicchio with olive oil and sprinkle with salt.

4 Grill the radicchio over high heat, uncovered. Keep an eye on them, as they blacken quickly.
You want a little blackening, but not a cinder. When they’re done, move to a bowl and bring
inside to chop.

5 Chop the radicchio quarters into bite-sized pieces and toss with the dressing and some black

Serve hot or at room temperature, garnished with grated pecorino or parmesan cheese.

Yield: Serves 4 to 6.

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