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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2. Brush radicchio all over with 1 to 2 tablespoons olive oil and season with salt and pepper.

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3. 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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4. Meanwhile, whisk together remaining olive oil, jelly, vinegar, mustard, and chives.

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5. Place radicchio wedges on a serving plate and drizzle with vinaigrette. Serve immediately.

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