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Grilled Radicchio Salad
Pairs with Lucienne Smith Vineyard Chardonnay or Hahn Merlot
- 2 heads Radicchio, quartered
- 1/2 cup toasted walnuts, chopped
- 1/2 cup parmesan, grated
- 1/3 – 1/2 cup olive oil
- 1 small shallot, minced
- 1 teaspoon Dijon mustard
- 1 tablespoon balsamic vinegar (raspberry or fig would be delicious too)
- 1 tablespoon red wine vinegar
- Pancetta bits, optional
Toast walnuts and chop. Brush each piece of radicchio with olive oil and sprinkle with salt and pepper.
In a small bowl, mix shallots, mustard, vinegar, salt and pepper. Slowly whisk in olive oil until emulsified. Taste and adjust if necessary.
Heat grill pan or BBQ. Once hot, brush with oil. Grill radicchio until slightly charred on each side 2-3 minutes. Place on serving platter and drizzle with dressing, parmesan and walnuts.