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Grilled Radicchio with blue cheese and walnut dressing

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.


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


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