Grilled Radicchio with Burrata Takes Center Plate

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Grilled Radicchio with Burrata, Golden Raisins and Hazelnuts

A lot of the grilled vegetables that have passed my plate over the years have been rather boring. In fact, I’ve been to many outdoor BBQ parties where the vegetables feel quite frankly, not much more than an afterthought. You know which veggies I’m thinking about. I may be a grilled veggie lover, but I’ll admit that too many times I’ve politely passed over these veggies in order to get to the main event. These days, for the sake of the planet and my health, I’ve vowed to eat less meat. Which sometimes presents a “center of the plate” dinnertime challenge. Grilled Radicchio with Burrata meets that challenge deliciously.

Brevity seems to be my middle name these days. GREGGrilled Radicchio Quarters

Burrata BallsGrilled Radicchio with Burrata

Grilled Radicchio with Burrata, Golden Raisins, and Hazelnuts

Print This Recipe Total time Yield 4-6Source Inspired by Sam KassPublished
Grilled Radicchio with Burrata, Golden Raisins, and Hazelnuts

Ingredients

  • 2 tablespoon extra-virgin olive oil
  • ¼ cup golden raisins
  • 2 tablespoon sherry vinegar
  • 1 tablespoon honey
  • smoked sea salt (such as Maldon, as needed)
  • 2-3 heads radicchio
  • canola oil (as needed)
  • 2-3 (4-oz balls) fresh burrata
  • lightly toasted and roughly chopped hazelnuts (for garnish)

Directions

Heat olive oil in a small skillet and over a medium-low heat. Add the raisins to the pan and cook, stirring, for 1 to 2 minutes until slightly plump, then add the vinegar, honey, and a few pinches smoked sea salt. Take the pan off the heat.

Quarter the radicchio through the stem end into equally sized wedges. Rub them on all sides with canola oil. Season generously with smoked sea salt.

Heat a gas or charcoal grill to high heat. Pour a little canola oil on a rag and use tongs to carefully rub the oil onto the grates.

Grill the radicchio over direct heat, turning often, until nicely charred in places and slightly wilted 8 to 10 minutes). Transfer to a serving platter. Lay the burrata balls across the radicchio and gently tear them open for best presentation. Drizzle the warm raisin mixture over the radicchio and burrata. Sprinkle with hazelnuts and serve immediately.