Perfectly Grilled Radicchio
4 heads radicchio
12 garlic cloves, minced
2 teaspoons crushed red pepper flakes (optional)
3 tablespoons fresh thyme leaves
2 cups extra-virgin olive oil
1/2 cup lemon juice
Salt and freshly ground black pepper
Cut the radicchio in quarters lengthwise, being sure to keep some of the
stem attached to each quarter. Trim off any dark bits of stem. Submerge the
radicchio quarters in ice water for 1 hour to remove some bitterness. Put a
plate on top of the radicchio to keep them under water.
In a medium bowl, combine all ingredients. Mix well.
Prepare a hot fire in your grill, or heat a cast iron grill pan over
Drain the radicchio and place them on paper towels to absorb remaining
water. Open up the leaves and spoon the olive oil mixture inside. Place the
radicchio quarters on a baking sheet and pour the remaining marinade
mixture. Season generously with salt and pepper.
Grill the radicchio until browned on the outside but still raw in the
center, 3 to 5 minutes, turning occasionally. Be careful, as the oil
mixture may flame up.
When the radicchio begins to brown, pull from the grill. Drizzle any
leftover dressing over the top of the grilled radicchio and serve warm.
If making radicchio in advance: Before the party, have the radicchio
drained and marinated in the vinaigrette in the refrigerator.
Recipe courtesy Michael Chiarello
Show: Easy Entertaining with Michael Chiarello
Episode: It's A Wrap Cocktail Party
Adapted from: FoodNetwork.com