Radicchio with Zaatar and Olive
Grilled or pan roasted radicchio get a roasted flavor while remaining crisp.
Radicchio with Zaatar Vinaigrette and Olive Gremolata
Category
Side Dish
Servings/Yield
5
Author
Helen Park
Grilled or pan roasted radicchio get a roasted flavor while remaining crisp.
Ingredients
2 heads radicchio, washed and trimmed
-
Olive oil for grilling or roasting
-
Salt to taste
-
Pepper to taste
½ cup Zaatar Vinaigrette
½ cup Green Olive Saffron Gremolata
Directions
Cut the radicchio into 8 wedges per head.
For the grill
Preheat the grill to high heat.
Season the radicchio with olive oil, salt, and pepper.
Grill on both sides, in batches, to get nice roasted flavor.
Remove to a clean platter and season with the Zaatar Vinaigrette and Green Olive Saffron Gremolata.
For pan roasting
Heat a large heavy bottom skillet on high heat.
Add enough oil to coat the bottom of the pan and sear the radicchio wedges, in batches, seasoning with salt and pepper.
Sear on both sides to get nice roasted flavor.
Remove to a clean platter and season with the Zaatar Vinaigrette and Green Olive Saffron Gremolata.
Recipe Note
Recipe Notes
Here are the recipes for:
You can adjust the numbers of wedges by the size of your radicchio. If your heads are very small you can cut them into 4 wedges each so that they don't fall apart when cooking.
Variations and Ideas
The radicchio can be substituted with romaine lettuce cut into halves or quarters depending on how big your head of lettuce is.
Usage Ideas
The radicchio makes a great side dish for grilled meat, fish or served with a warm potato or grain salad to make a main dish.
Questions? Contact helen@laboiteny.com
