What you will need: • An outdoor grill or cast-iron skillet. • 2 heads of radicchio • 1 tablespoon minced garlic • 1 cup extra-virgin olive oil (Macadamia Nut Oil is also tasty with this recipe) • ¼ C white balsamic vinegar • Salt and pepper, to taste • Goat cheese • Basil, ripped apart into small pieces.
Cut radicchio in quarters; keep some of the stem. By keeping the stem, the radicchio is more stable on the grill and less likely to fall apart.
*Important step: submerge the quarters in ice water for at least 45 minutes. Radicchio tends to be bitter. Submerging it in water lessens the bitter taste.
In a bowl combine garlic, extra virgin olive oil and white balsamic vinegar. Whisk together.
Fire it up! Preheat the grill to medium heat.
Drain radicchio from ice bowl and place on paper towels to absorb remaining water. (You may also use a salad spinner)
Open up the radicchio and spoon in the extra virgin olive oil mixture.
Season with salt and pepper.
Grill for approximately three minutes on each side.
When done, take off hot grill, stuff with goat cheese and basil. You may also spoon some of the remaining extra virgin olive oil mixture on top of the finished radicchio for an extra flavor boost. (Optional)
This recipe was modeled after one of my favorites, Chef Michael Chiarello. His grilled radicchio version is also delicious. Photo credit: Food Network
-------------------------- Author Information: Jessica Meyer, Austin, TX Jessica Meyer, B.S. Nutrition Science Austin Gluten Free Examiner: http://www.examiner.com/x-18200-Austin-Gluten-Free-Examiner Blog: http://atxglutenfree.wordpress.com E-mail: JessLynnMeyer@gmail.com Twitter: ATXglutenfree