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Grilled Radicchio in Honey Sauce

Posted in: Grilling, Appetizers, Salads, Vegetable Salads, Low Fat, Vegetarian, Vegetables,

Description

A highlight of this year’s Newport Wine & Food show was chef Alex Guarnaschelli, best known for her role as a judge on the Food Network’s show Chopped as well as an Iron Chef.  Chef Guarnaschelli charmed audiences with her quick wit and impeccable flavors, preparing Grilled Radicchio in Honey Sauce.

Radicchio is a leafy maroon-colored vegetable that has a bitter and spicy taste. However, this taste mellows when the radicchio is grilled or roasted. This slightly bitter taste is an interesting pairing to wine and cider. 

Stella Artois mentions that the new “Cidre is a crisp and refreshing European-style cider made from hand-picked apples. The taste of red apple and peach, apricot accents complement the subtle flavor of orange, giving it a refreshing taste with a pleasing wood finish.“ After pouring it into a white wine glass, this naturally Gluten Free cider is definitely exquisite as well as a perfect pairing with a slightly grilled and sweet taste of grilled radicchio.


Ingredients

Grilled Radicchio in Honey Sauce

4 medium shallots
5 tablespoons white wine vinegar
1 orange (juice of)
4 medium heads radicchio

4 tablespoons extra-virgin olive oil
¼ cut honey
½ teaspoon salt (or to taste)

½ teaspoon pepper (or to taste)

Instructions

  1. Turn the grill up to medium heat and let heat.
  2. Cut shallots into ½ inch pieces and toss in a bowl with 1 tablespoon of white wine vinegar and orange juice, along with a dash of salt and pepper, and then set aside.
  3. Now, toss the radicchio halves in a bowl with 4 tablespoon of olive oil, salt and pepper an once coated, place them cut side down on the grill. Be careful to avoid placing them on the hottest part of the grill as they have a tendency to scorch.
  4. As they are grilling, combine honey with the leftover vinegar in a saucepan and cook the mixture on medium heat until it begins to bubble (after turn heat to low and simmer).
  5. After 5 minutes of grilling, flip the radicchio and cook for about 10 more minutes, or until tender. Ideally the radicchio will retain its form while being soft enough to pierce with a knife tip.
  6. Once the radicchio is ready, remove from grill and place on serving dish. Pour the on the honey and vinegar mix and top with seasoned shallots.
  7. Serve immediately or allow the dish to settle as it absorbs the sweetness of the dressing.

 

Recipe courtesy of Alex Guarnaschelli