Grilled Radicchio with Tomato-White Balsamic Vinaigrette

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 grilled radicchio dish works well with grilled meats or fishes.

Made with Triplo concentrato

Mutti® Triple Concentrated Tomato Paste (Triplo Concentrato) was the first product introduced by the Fratelli Mutti company in 1899.  Today, Mutti continues to produce rich and intensely flavorful tomato paste following Italian standards, using only the highest quality 100% Italian tomatoes – not by-products from other tomato processing.  This Triple Concentrated Tomato Paste is rich and bold, using 7 lbs. of fresh tomatoes to produce 1 lb. of paste.  Chefs worldwide use Triplo Concentrato to provide rich tomato flavor in their entrees, appetizers and even desserts

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

cooking sketch Easy

Ingredients

  • 1/4 cup white balsamic vinegar
  • 3 tbsp finely chopped shallots
  • 2 tbsp Mutti Triple Concentrated Tomato Paste
  • 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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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 grilled radicchio with chopped parsley if desired.

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