This is an easy appetizer or side dish. It comes together rather quickly. It is great served with a honey lemon vinaigrette. Sometimes I also like to add toasted Panko breadcrumbs, roasted pistachios and shavings of Parmigiano Reggiano. The sweetness of the roasted grapes marries nicely with the bitterness and smokiness of the roasted radicchio. Sublime!
INGREDIENTS:
2 heads of Treviso radicchio
20 or more red grapes
2-3 tbsps olive oil
salt
freshly ground black pepper
1 tbsp minced fresh Italian flat leaf parsley
several Parmigiano Reggiano shavings (optional)
1/4 toasted Panko crumbs (optional)
1/4 toasted shelled pistachios (optional)
Dressing:
1 tbsp honey
3 tbsps of freshly squeezed lemon juice
3 tbsps of extra virgin olive oil
salt
freshly ground black pepper
a touch of chili peppers (optional)
METHOD:
Preheat oven to 375 F.
Line a large baking sheet with parchment paper.
Whisk the dressing ingredients until they are emulsified. Set aside and start preparing the salad.
Rinse and pat dry the radicchio with paper towels. Slice lengthwise into quarters. Place on prepared pan and scatter the grapes over the radicchio. Drizzle approximately 2-3 tablespoons of olive oil. Season with salt and ground pepper. Roast for approximately 25 to 30 minutes, or until the radicchio is nicely charred and heated through and the grapes are roasted but still whole. Drizzle the salad dressing as soon as you remove the radicchio and grapes from the oven. You may not need all of the dressing if you are not topping with the additional optional ingredients.
Serve warm garnished with the minced parsley or you can top with any or all of the optional ingredients. (Parmigiano Reggiano shavings, toasted Panko, roasted pistachios)
INGREDIENTS:
2 heads of Treviso radicchio
20 or more red grapes
2-3 tbsps olive oil
salt
freshly ground black pepper
1 tbsp minced fresh Italian flat leaf parsley
several Parmigiano Reggiano shavings (optional)
1/4 toasted Panko crumbs (optional)
1/4 toasted shelled pistachios (optional)
Dressing:
1 tbsp honey
3 tbsps of freshly squeezed lemon juice
3 tbsps of extra virgin olive oil
salt
freshly ground black pepper
a touch of chili peppers (optional)
METHOD:
Preheat oven to 375 F.
Line a large baking sheet with parchment paper.
Whisk the dressing ingredients until they are emulsified. Set aside and start preparing the salad.
Rinse and pat dry the radicchio with paper towels. Slice lengthwise into quarters. Place on prepared pan and scatter the grapes over the radicchio. Drizzle approximately 2-3 tablespoons of olive oil. Season with salt and ground pepper. Roast for approximately 25 to 30 minutes, or until the radicchio is nicely charred and heated through and the grapes are roasted but still whole. Drizzle the salad dressing as soon as you remove the radicchio and grapes from the oven. You may not need all of the dressing if you are not topping with the additional optional ingredients.
Serve warm garnished with the minced parsley or you can top with any or all of the optional ingredients. (Parmigiano Reggiano shavings, toasted Panko, roasted pistachios)
