Food & Cooking Recipes Salad Recipes Truffled Radicchio By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 28, 2016 Print Share Share Tweet Pin Email Servings: 6 Ingredients 1 cup coarse dry breadcrumbs 2 cloves garlic, minced Zest of 1 lemon ¼ cup freshly grated Parmesan cheese ¼ cup finely chopped fresh flat-leaf parsley 3 medium heads radicchio, halved lengthwise and cored 3 tablespoons extra-virgin olive oil Coarse salt and freshly ground pepper Truffle Vinaigrette Directions Preheat oven to 400 degrees. In a medium bowl combine, breadcrumbs, garlic, lemon zest, Parmesan cheese, and parsley; set stuffing aside. In a medium bowl, combine radicchio and oil. Season with salt and pepper; toss to combine. Arrange cut side down on a baking sheet. Bake for 10 minutes. Remove from oven. Turn cut side up, and press stuffing into the crevices of the radicchio. Return to oven, and bake until tender when pierced with the tip of a knife, about 10 minutes more. Remove from oven, and transfer to a platter. Drizzle with vinaigrette. Serve hot, warm, or at room temperature. Print