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Grilled Radicchio Salad with Shaved Fennel and Oranges

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  Orange juice 1⁄4 Cup (4 tbs)
  Radicchio head 2 , quartered
  Extra virgin olive oil 10 Tablespoon
  Salt To Taste
  Ground pepper To Taste
  Lemon juice 1
  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.
Set aside.
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.

Recipe Summary

Difficulty Level: 
Side Dish

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Grilled Radicchio Salad With Shaved Fennel And Oranges Recipe