Grilled Radicchio with Lemon and Pine Nuts
Caramelizing lemons before squeezing them over grilled radicchio brings out their juice and sweetens the flavor slightly. This recipe comes from chef Bill Taibe.Also try: Grilled Beets with Fresh Goat Cheese Dressing, Grilled Potato and Pickled Green Garlic Salad
- Yield: Serves 10
- 3 lemons, halved
- 5 medium heads radicchio, quartered lengthwise
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- Coarse salt and freshly ground black pepper
- 1/2 cup pine nuts
Preheat a grill: If using a charcoal grill, make a fire in your grill. When the charcoals are completely covered in gray ash, hold your hand about 5 inches above the grill grid; count how many seconds you can comfortably leave it there. When you can hold it there for 2 to 3 seconds, you have medium-high heat and are ready to grill. If you are using a gas grill, heat the grill for 15 minutes with the lid closed. Before beginning to cook, reduce the temperature by turning the knobs to medium-high.
Place lemons on grill, cut side down; cook until caramelized, 4 to 5 minutes.
Meanwhile, brush radicchio with 1/4 cup olive oil and season with salt and pepper; place cut side down on grill; cook, turning once, until fork tender, 4 to 5 minutes per side.
Transfer radicchio to a platter and squeeze lemon juice over it; sprinkle with pine nuts and drizzle with olive oil; serve.