Grilled Radicchio with blue cheese and walnut dressing
Serving radicchio as a cooked salad alongside a mixed grill makes an elegant and satisfying presentation. A good mix could include thick sliced Roan Mills Glenn Country Batard, fennel sausages and skirt steak.
Ingredients
Serves 6 to 8 people
- 4 large heads Kenter Canyon Farms Radicchio cut into fourths without separating from the stem
- Olive oil for brushing
- ¼ cup Walnut oil
- 3 tablespoons Balsamic vinegar
- 1 cup toasted walnuts, chopped
- 4 ounces blue cheese, crumbled
- Sea salt and fresh ground pepper to taste
Preparation
Prep: 10 min • Cook: 15 min • Ready in: 25 min
Once the grill has cooled to a medium heat, brush the radicchio pieces with olive oil and grill them, turning every 3-4 minutes until they are soft and faded. This takes from 10-15 minutes depending on the size. Place them on a large platter and drizzle walnut oil, vinegar, blue cheese and toasted walnuts plus a little sea salt and a few grinds of black pepper from the pepper mill.
Recipe from the Kenter Canyon Farms test kitchen