I guess the idea first came to me when I was at a Korean BBQ restaurant. You grill your own food at your table (the one and only time Joe and Gran Fran joined me for this sort of dinner when we were finished, Joe asked "So, do we have to go in the back now and do the dishes, too.")
If a fire breaks out (as it often does, due to the lovely sugar-laced marinade and fat dripping from the short ribs), they supply you with large romaine lettuce leaves to put the fire out. Never one to waste anything (especially if it's covered in fat, char and delightful marinade), I ate some of the lettuce. It was almost as good as the short ribs.
Fast forward fifteen years (!) and my brother-in-law (FQ) and I were discussing a recipe for grilled radicchio that we saw in Gourmet Magazine (RIP). We tried it once, and then forgot about it.
Speed ahead, once more, to the present (well, July 4th) and I came up with a great idea for our grilled radicchio. I had two ears of corn, some shallots and a couple of other things, so we made a salad. My main man (CM) grilled up the radicchio, and in no time at all, we had a fantastic salad on our hands (er, our plates).
Grilled Radicchio Salad
- 1 head Radicchio
- 1 large Shallot, minced
- 2 ears Corn
- 1 large Heirloom Tomato, chopped
- 1 bunch Frisee, shredded
- 1/3 cup Olive Oil
- Salt and Pepper to Taste
- Heat BBQ grill until super hot, but not smoking.
- Cut up radicchio into chunks.
- Pour olive oil over radicchio on toss to coat.
- Place radicchio chunks on grill, grill on one side for two minutes, making sure flames don't get too high.
- Turn radicchio over, pouring remaining oil onto it. Cook for two more minutes, or until soft.
- Remove from heat, and chop into smaller pieces.
- Take corn off the cobs, placing the loose kernels into a large bowl.
- Add tomatoes, shallots and grilled radicchio to bowl. Toss, gently pulling the radicchio leaves apart.
- Sprinkle shredded frisee on top of mix.
- Finish with a little olive oil, salt and pepper.