Warm Radicchio Wedges with Chive Currant Vinaigrette

Radicchio is one of my favorite vegetables, delivering a hearty texture, bright purple-red color, and great versatility in the kitchen. You can serve it raw or cooked, cut into wedges or shredded, alone or mixed into other tasty ingredients. I especially love radicchio lightly browned on the grill or in a skillet and drizzled with a sweet dressing that deliciously contrasts its distinctly bitter but lovely flavor.
Radicchio is one of my favorite vegetables, delivering a hearty texture, bright purple-red color, and great versatility in the kitchen. You can serve it raw or cooked, cut into wedges or shredded, alone or mixed into other tasty ingredients. I especially love radicchio lightly browned on the grill or in a skillet and drizzled with a sweet dressing that deliciously contrasts its distinctly bitter but lovely flavor.

Warm Radicchio Salad

Serves 2

Ingredients:

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  • 1 medium head of radicchio, cut into quarters
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  • 1/4 cup extra virgin olive oil, divided
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  • Salt and freshly ground black pepper
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  • 2 tablespoons red currant jelly
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  • 1 tablespoon red wine vinegar
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  • 1 teaspoon Dijon mustard
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  • 2 tablespoons minced chives

Directions:

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  1. Preheat a skillet or a grill to medium heat.
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  3. Brush radicchio all over with 1 to 2 tablespoons olive oil and season with salt and pepper.
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  5. Place radicchio in the skillet or on the grill and cook, turning occasionally, until all sides of each wedge are lightly browned.
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  7. Meanwhile, whisk together remaining olive oil, jelly, vinegar, mustard, and chives.
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  9. Place radicchio wedges on a serving plate and drizzle with vinaigrette. Serve immediately.

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