Ingredients:
2 heads of radicchio, quartered, so that each quarter has a bit of the stem end holding it
together
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
Method:
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
pepper.
Serve hot or at room temperature, garnished with grated pecorino or parmesan cheese.
Yield: Serves 4 to 6.