I’m so bummed. I totally forgot to photograph this recipe! And it was beautiful! Oh well. You can kind of see it in that bowl next to the small bouquet of pink roses.
Grilled Radicchio with Orange & Balsamic
From Michael Symon
- 6 heads of radicchio, quartered through the core (I think I used only 3 heads)
- 3 Tbsp. olive oil
- Kosher salt and freshly ground pepper, to taste
- 3 Tbsp. extra-virgin olive oil
- 3 Tbsp. balsamic vinegar
- Grated zest and juice of 3 oranges
Drizzle the radicchio with the olive oil and sprinkle with salt and pepper.
Preheat Calphalon Unison Grill pan with Sear Nonstick over medium-high heat. (I actually did use the grill pan for this recipe…but you could use a regular griddle, too.)
Place the radicchio in the pan and cook for 2 minutes per side.
Transfer to a serving platter. Sprinkle the radicchio with salt and pepper. Whisk together olive oil, balsamic, orange zest and juice together and drizzle over radicchio.
Once the radicchio were grilled, I salt and peppered them as directed, but then I cut out the hard piece of core near at the bottom and then sliced the radicchio. I then put the radicchio into a bowl and drizzled with the oil dressing.