Grilled Bitter Greens with Shaved Parmesan

Votes: 2

Time: 30 min.
Complexity: easily
Servings: 4

Radicchio is a robust lettuce whose bitterness is enhanced by a quick grilling. Grill quarters of the lettuce until the outside is lightly charred while the inside remains crisp and juicy, blending the two textures as you slice. The natural sweetness of the orange and the creaminess of the Parmesan cheese enliven the flavor of radicchio, especially when paired with a dry white wine. Serve with a grilled baguette.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1/3 cup extra-virgin olive oil + extra for drizzling
2 anchovy fillets, finely chopped
Juice of 1 large orange
2 heads radicchio, cut lengthwise through the root into 4 pieces
Bread with a crust, for serving, such as a baguette
2 tbsp chopped fresh parsley
60g of good quality Parmesan, finely shredded with a vegetable peeler

Ingredient Substitution Suggestions

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Recipes with similar ingredients: radicchio, Oranges, Anchovies, white bread, Parmesan cheese, parsley

Cooking the dish according to the recipe:

Preheat an outdoor grill to medium-high heat. Combine 1/4 cup olive oil, anchovies, and orange juice in a bowl to make the dressing. Set aside.
Toss the radicchio quarters in a bowl with the remaining 1.5 tablespoons of olive oil. Grill until lightly charred and wilted, turning occasionally, about 7-10 minutes total. Meanwhile, brush or drizzle some olive oil on the bread and grill it along with the radicchio.

Transfer the radicchio to a board and cut into bite-sized pieces, discarding the core. Toss with the dressing and sprinkle with parsley. Divide among 4 plates and sprinkle with shaved Parmesan. Serve with toasted bread.

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