Grilled Radicchio Salad (Rachael Ray) |
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Prep Time: 5 Minutes Cook Time: 6 Minutes |
Ready In: 11 Minutes Servings: 4 |
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Ingredients:
2 medium to large heads radicchio |
2 tablespoons extra-virgin oil, plus additional for drizzling |
salt and freshly ground black pepper |
1 can (15 ounces) sliced beets, drained |
1/4 red onion, very thinly sliced |
balsamic vinegar, for drizzling, about 1 1/2 tablespoons |
Directions:
1. Preheat a grill pan over high heat. Pour a couple of tablespoons of extra-virgin olive oil into a small dish. Slice radicchio heads into quarters and remove core. Brush quarter heads with oil on both sides and grill wedges 3 minutes or so on each side. Season with salt and pepper. Arrange wedges of grilled radicchio on a platter. Pile sliced beets at the center of the platter. Sprinkle platter with red onion and drizzle salad with balsamic vinegar and oil. Adjust salt and pepper and serve.
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