Grilled Radicchio with Orange & Balsamic
  • 6 heads of radicchio, quartered through the core (I think I used only 3 heads)
  • 3 tablespoon olive oil
  • Kosher salt and freshly ground pepper, to taste
  • 3 tablespoon extra-virgin olive oil
  • 3 tablespoon balsamic vinegar
  • Grated zest and juice of 3 oranges
  1. Drizzle the radicchio with the olive oil and sprinkle with salt and pepper.
  2. 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.)
  3. Place the radicchio in the pan and cook for 2 minutes per side.
  4. 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.
Recipe by This Week for Dinner at