Grilled Radicchio Salad with Shaved Fennel and Oranges
|Orange juice||1⁄4 Cup (4 tbs)|
|Radicchio head||2 , quartered|
|Extra virgin olive oil||10 Tablespoon|
|Ground pepper||To Taste|
|Fennel bulbs||2 , trimmed, cored and shaved (Reserve Tops For Garnish)|
|Chives||3 Tablespoon, minced|
|Oranges||3 , peeled (Peeled And Cut Into Segments)|
|Red pepper flakes||To Taste|
|Kalamata olives||6 , pitted and cut into thin slivers|
Light a fire in a charcoal or gas grill.
Refrigerate 6 plates or 1 large platter.
In a small, heavy saucepan, cook the orange juice over medium heat to reduce by half.
Coat the radicchio quarters evenly with 2 tablespoons of the olive oil and sprinkle with salt and pepper.
Grill over a medium fire until they are wilted and the color has changed, about 6 minutes.
Cut the radicchio into 1/8-inch strips and set aside.
Combine 4 tablespoons of the olive oil with the lemon juice to make a vinaigrette and season with salt and pepper to taste.
Mix the fennel, radicchio, chives, and orange segments together.
Add the vinaigrette and toss to coat evenly.
Mound the salad onto the chilled platter or individual plates and garnish with the pepper flakes, reserved fennel tops, the remaining 4 tablespoons olive oil, the black olives, and a drizzle of the reduced orange juice.