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Bitter radicchio mellows as it cooks with a garlicky marinade, but it keeps its distinctive bite. Delicious with grilled fish or marinated, grilled tofu. It also works a first course for a fancy meal.
Yield: 4 servings
2 whole heads of radicchio
1/3 cup (80mL) olive oil
1/4 cup (60mL) lemon juice, freshly squeezed
2 Tbs (10g) fresh basil, chopped
3 cloves garlic, minced
1/2 tsp (3g) salt (sea salt if on a corn-free diet*)
Basil leaves for garnish
Cut radicchio heads into quarters, and place in a shallow dish.
Place remaining ingredients (except for basil for garnish) into a small dish. Pour over radicchio quarters. Marinate for 15–30 minutes.
Preheat charcoal or gas grill.
Place each quarter of radicchio on grill and cook, turning with tongs. The radicchio will wilt somewhat, and turn brown at the edges.
Remove from heat and pour remaining marinade over the wilted and slightly browned radicchio. Arrange basil leaves in an attractive pattern around the radicchio.
* Allergy notes: People following a corn-free diet should avoid iodized salt since it contains dextrose, which should be avoided by those allergic to corn.
Copyright © 2007 Healthnotes, Inc. All rights reserved. www.healthnotes.com
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
