You can pair burrata with anything, but it works especially well with the strong flavors and big textures in this Grilled Radicchio with Burrata, Golden Raisins, and Hazelnuts. Seve it as a first course if you like, but it’s perfectly suited as a one plate light meal all on its own.
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.
