Grilled radicchio salad with gorgonzola
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Heads radicchio lettuce; cut in half | |
| ; vertically | ||
| Gorgonzola | ||
| Balsamic vinegar | ||
| Olive oil | ||
| Anchovy fillets | ||
Directions
Heat some olive oil in a pan, add the halves of radicchio to the heated oil and cook for 3 minutes. The steam from the wet leaves will also cause it to wilt quickly. Turn the lettuce once during cooking. Dribble a splash of balsamic vinegar over the lettuce (flat side up). Drape a couple of anchovy fillets loosely over the radicchio. Dribble some olive oil over the top and season well.
Cut the gorgonzola into slithers and place over the wilted lettuce, about 2 slices on each half of the radicchio. Place the pan under a hot grill and allow the cheese to melt and brown off. To serve, place on a bed of fresh chicory and radicchio leaves. Drizzle olive oil and balsamic vinegar over the cooked radicchio and serve immediately with some black olives.
Converted by MC_Buster.
Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.