Grilled radicchio with tomato balsamic vinaigrette

Grilled radicchio with tomato balsamic vinaigrette

Bitter greens take on char well, and this super-lively vinaigrette complements the greens perfectly. Though this dish comes together quickly, a few moments of patience have big flavor payoff: Letting the shallots stand in the tomato paste-vinegar mixture turns them into bright flavor “bundles” that burst with sweetness and tanginess; and allowing the aromatics to stand in the vinegar before adding the oil really enhances the flavors. This side dish works well with grilled meats or fishes.

Made with Double concentrated tomato paste

The Double Concentrated Tomato Puree is bold, dense and intense, and in its various versions is ideal to enhance the colour, taste and texture of your dishes. This is a traditional product as its resistance to long cooking times makes it ideal for ragù sauce and stews, but it is surprisingly successful in bringing out the best in quicker, more creative recipes: from the dressing of pies and quiches, to delicious side sauces and tasty pestos with pasta. It takes 5.5 kg of fresh tomatoes to make 1 kg of Double Concentrated Tomato Puree.

cooking sketch 20 min (COOK TIME: 5 min / PREP TIME: 15 min)

cooking sketch Easy


  • 1/4 cup white balsamic vinegar
  • 3 tbsp finely chopped shallots
  • 2 tbsp Mutti® Double Concentrated Tomato Paste (Doppio Concentrato)
  • 2 tsp chopped fresh thyme
  • 1 tsp kosher salt
  • 1/2 tsp pepper
  • 1/4 cup extra virgin olive oil
  • 1 head radicchio, quartered (12 oz.)
  • 1/4 cup extra virgin olive oil
  • 1 tsp kosher salt
  • 3/4 tsp pepper
  • Flat-leaf Italian parsley for garnish (optional)
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Grilled radicchio with tomato balsamic vinaigrette: Method

  1. To make dressing, whisk together vinegar, shallots, tomato paste, thyme, salt, and pepper in a medium bowl. Let stand 10 minutes. Whisk in oil until smooth.
  2. Heat a grill pan over high heat. Toss radicchio quarters with oil to coat, then sprinkle with salt and pepper. Grill radicchio 7-8 minutes, turning occasionally to char all sides, until slightly wilted, but still holding their wedge shape. Place on a platter with cut sides up. Drizzle warm radicchio with dressing allowing it to get down in all the nooks and crannies. Top with chopped parsley if desired.

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Also made with: Double concentrated tomato paste

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