Grilled Radicchio with Tomato-White 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 Tomato Puree
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.
20 min (COOK TIME: 5 min / PREP TIME: 15 min)
Easy
Ingredients
-
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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