The radicchio grown on the farm has a bitter and loud taste, pair it with a hot cooking method like grilling to mellow the palate. Top with a balsamic vinaigrette for a solid match of tart sweetness.
- 1 radicchio head, cut in half, lengthwise through the core
- 1 T shallot, minced
- 2 T red wine vinegar
- 1 T balsamic vinegar
- salt and pepper
- salad oil
If you are unable to use an out door grill, the oven or a cast iron surface works just as well. Brush the grill surface with oil and allow to heat, about 10 minutes. Rub the radicchio halves with olive oil, grill until tender and seared. remove greens from heat and drizzle with vinaigrette. Enjoy!
plated radicchio with balsamic vinaigrette and lemon zest
post by: Shaquannah Faison