This recipe, perfect for summer grilling, demonstrates the marriage between bitter and sour and how the two play off each other.
Yield: |
4 servings |
Active Time: |
20 minutes |
Start to Finish: |
20 minutes |
For this recipe you’ll need:
-
3 heads radicchio, quartered
-
2 Portobello mushrooms, stems removed
-
Extra virgin olive oil
-
Your favorite salt blend
-
Lemon juice to taste
-
Cream of balsamic
-
Shaved parmesan cheese
Directions:
- Heat a grill pan over medium heat.
- Brush the cut sides of the radicchio with the olive oil, and season with your favorite salt blend to taste. Brush both sides of the mushrooms with olive oil and season with salt and pepper to taste or your favorite salt blend.
- Grill the radicchio and mushrooms until caramelized and softened. Just before removing from the grill, squeeze just a bit of lemon juice on each piece.
- Place the grilled radicchio on a platter. Cut the mushrooms into strips and place on the platter.
- Drizzle the radicchio and mushrooms with cream of balsamic. Top with shaved parmesan cheese and serve warm or room temperature.
