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.
There’s not much more to say!
Brevity seems to be my middle name these days. GREG
Grilled Radicchio with Burrata, Golden Raisins, and Hazelnuts
Print This Recipe Yield 4–6Source Inspired by Sam KassPublished
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.
I remember distinctly the first time I had wilted salad greens, it was in a small café on our descent on Montmartre in Paris. Given that wilted salad greens are not grilled, but the effect is similar, minus the smoked flavour, I was hooked. We have been grilling romaine forever but during our recent time in Arizona, we grilled iceberg and it was phenomenal! Radicchio has never been my favourite, its bitter flavour has never sat right with me, but grilling it, bringing out its natural sugars sound like the perfect method. But then again, the Burrata is, of course, the pièce de résistance! You may serve me this wonderful meal, any day of the week!
I love grilled leafy vegetables! Your veggie dishes are inspiring me. Unlike you, I seem to be eating more meat lately. Love the balance of flavors here!
I am pretty sure you could pair anything with burrata and it would be a winner.
Grilled radicchio sounds like a perfect pairing especially with the raisins and hazelnuts.
As far as I’m concerned burrata is my meat. Love this!
Wow, this sounds so much better than meat.
I love this recipe , I can taste the wonderful combination of all the different flavors.
Love these two paired, a couple of my favorites. Looking forward to grilling season. Best~Bijouxs
Looks fantastic, Greg. I love the smokiness of grilled radicchio. And it pairs so nicely with the creaminess of the burrata.
This is just stunning! And I love the raisins and hazelnuts. And of course the buratta.
It’s so nice that it’s finally time for summer fare! Love this, Greg, and will be forgoing the run-of-the-mill grilled veggies for your grilled radicchio!