My radicchio fell apart on the grill. What did I do wrong?

When you cut the head of radicchio into wedges, it is crucial to cut down through the core at the base. The core is what holds all the leaves together. If you cut the wedges without a piece of the core attached, the leaves will separate and fall through the grill grates.

I find radicchio too bitter. Is there anything I can do?

Grilling is the best way to mellow radicchio's bitterness. You can also soak the cut wedges in ice water for about 30 minutes before grilling. This will help to draw out some of the bitter compounds and result in a milder flavor in your finished Grilled Radicchio Salad .

Can I use a different protein?

Yes! This salad would be fantastic with large, grilled sea scallops instead of shrimp. For a vegetarian version, you could top the grilled radicchio with a ball of creamy burrata cheese and some toasted walnuts.

Grilled Radicchio Salad: The #1 Ultimate Elegant & Easy Recipe

The Ultimate Grilled Radicchio and Shrimp Salad

An elegant warm salad featuring grilled radicchio and shrimp, drizzled with a homemade honey-balsamic vinaigrette. Wedges of radicchio are grilled until they are charred in spots and slightly wilted, while large shrimp are grilled until just cooked through. The dish is assembled on plates, drizzled with a tangy vinaigrette made from shallots, Dijon mustard, and honey, and finished with fresh parsley. It can be served either warm or at room temperature.

Author: Evelyn
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Yield: 2-4 servings
Category: Salad
Method: Grilling
Cuisine: Italian
Diet: Gluten Free

Ingredients

1/2 small shallot, finely chopped
1 teaspoon Dijon mustard
1 teaspoon honey
1 tablespoon balsamic vinegar
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 head radicchio, cut into 8 wedges
16 large shrimp, peeled and deveined
1/4 cup fresh parsley leaves

Instructions

Prepare a grill for medium heat.
Make the Vinaigrette: In a medium bowl, whisk together the finely chopped shallots, Dijon mustard, honey, and balsamic vinegar. While whisking continuously, slowly drizzle in 3 tablespoons of olive oil to emulsify the dressing. Whisk in 1/4 teaspoon of salt and a few grinds of pepper.
Grill the Radicchio and Shrimp: Brush the radicchio wedges on both sides with olive oil and season lightly with salt and pepper.
In a separate bowl, toss the shrimp with a splash of olive oil and sprinkle with 1/4 teaspoon of salt and some pepper.
Place the radicchio on the grill and cook for about 8 minutes, turning once, until charred in spots and slightly wilted.
At the same time, place the shrimp on the grill. Cook for about 3 minutes per side, turning once, until they are pink and just cooked through.
Assemble and Serve: Divide the grilled radicchio wedges and shrimp among small plates.
Drizzle the prepared vinaigrette over the top.
Sprinkle with fresh parsley leaves and serve either warm or at room temperature.

Notes

This is a quick-cooking meal, with both the radicchio and shrimp being grilled at the same time.
Whisking the olive oil in a slow, steady stream is key to creating a stable, emulsified vinaigrette.
The bitterness of the radicchio is mellowed by the grilling process, which brings out its sweetness.

Find it online: https://cookupjoy.com/grilled-radicchio-sala/