Grilled Fennel and Radicchio |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Do not core the fennel before grilling. The core will hold the slices of fennel together. Ingredients:
4 bulbs fennel |
1 head radicchio, separated into leaves |
1/2 cup orange juice |
1/4 cup orange marmalade |
2 tablespoons olive oil |
1 tablespoon white wine vinegar |
2 cloves garlic, minced |
1/2 teaspoon salt |
1/4 teaspoon freshly ground pepper |
vegetable cooking spray |
Directions:
1. Cut fennel bulbs vertically into 1/2-inch slices. Cook in boiling water to cover 3 minutes; drain. Combine fennel and radicchio in a large bowl; set aside.
2. Combine orange juice and next 6 ingredients in a jar. Cover tightly, and shake vigorously. Chill 1/4 cup vinaigrette; pour remaining vinaigrette over fennel and radicchio, tossing to coat. Let fennel mixture stand 15 minutes; drain.
3. Coat grill rack with cooking spray; place on grill over medium-hot coals (350 to 400 degrees). Place fennel on rack; cook, covered, 15 minutes, turning once. Add radicchio; cook, covered, 2 minutes. Toss fennel and radicchio with reserved vinaigrette.
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