then cut each head of radicchio into lengthwise quarters and then
killet over medium heat. Add radicchio; cook and stir until softened
ender, about 10 minutes. Add radicchio, cover, and cook until just
oil.
Spread the sliced radicchio on a large baking sheet
ow heat.
cut the radicchio in small pieces, rinse and
Place the garlic, olive oil, rosemary, sage, thyme, vinegar, salt, and pepper in a large bowl and mix well.
Add the radicchio and gently toss so that it is well coated.
Cover and let marinate at room temperature for at least 1 hour.
Preheat grill.
Place the radicchio on hot grill and baste the marinade on top.
Grill turning with tongs till edges of the radicchio are crisp and almost beginning to look burnt, about 15 minutes.
Serve immediately, with grated Parmesan cheese.
Slice or tear radicchio & romaine lettuce into bite-sized pieces.
Soak radicchio in cold water 10 to 15 minutes; drain and pat dry.
In large bowl, combine lettuce & remaining salad ingredients. In a small bowl, whisk dressing ingredients until smooth.
Pour over salad & toss.
Combine tomato, red bell pepper, onion, and lime juice in a small bowl to make pico de gallo.
Whisk Greek yogurt, skim milk, and seasoning blend together in another small bowl to make cream sauce.
Place some grilled salmon chunks in a radicchio leaf. Top with some pico de gallo and cream sauce. Repeat with remaining salmon and radicchio leaves.
ranslucent, about 7 minutes. Add radicchio, garlic, and sage; cook until
ust browned.
Cut the radicchio into thin ribbons. Toss with
o 3 minutes.
Toss radicchio with remaining 1 teaspoon olive
l dente.
Stir in radicchio and tomatoes.
Cook for
f needed.
Cut the radicchio into thin stripes and follow
Preheat a gas barbeque or indoor grill.
Brush radicchio with oil and season with salt and pepper. Grill until it wilts and begins to brown.
Stir together the honey and balsamic and toss with the radicchio. Adjust seasoning.
xcess oil. Crumble.
Toss radicchio, butter lettuce, avocado, red onion
Mix the Olive Oil, vinegar, honey and the juice of one orange in a large bowl.
Add the chopped endive, radicchio and baby arugula leaves and toss.
Serve with an Italian Pasta.
In a large skillet over medium heat, saute the sausage and bell peppers in oil for about 8 minutes, until the pepper is tender.
Stir in the shrimp and saute for 2 more minutes until the shrimp ar no longer translucent.
Spoon about 2 Tbls of filling into each radicchio leaf.
Roll each leaf and fasten with an olive studded toothpick.
Put the herbs in food processor and chop.
With the processor running drop in the garlic and mince.
Add egg yolk,vinegar, mustard and salt process for 1/2 minute.
With the machine rtunning slowly add the oil through the feed tube.
Process for a few seconds after the oil has been added.
Just before serving combine beans, watercress, lettuce, radicchio& cheese in a chilled bowl.
Toss with dressing (use as much or as little as you like).
Season with Pepper.
In a large bowl, toss together the romaine, radicchio and cucumber.
In a small bowl, whisk together the oil, vinegar, parsley, salt and pepper.
Pour over the salad and toss to coat.
In a large bowl, whisk together Vinegar, Oil, Honey; Season with Salt and Pepper.
Add radicchio and endive; Toss to Coat
Serve.