Bistro 1907

44 Federal Plaza East,
Youngstown, OH 44503
(330) 238-7171

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Grilled Radicchio Orange & Fennel Salad

Grilled Racicchio Orange & Fennel Salad

  • Prep Time10 min
  • Cook Time35 min
  • Total Time45 min

Ingredients

  • 2 Heads Radicchio Cut Into 1/8 Th. Wedges
  • 2 Bulbs Fennel, Stalks Remove and Bias Cut, Bulb Julienned
  • 4 Oranges, Zested, Peel Removed, Cut into Segments
  • ½ Cup + 2 Tbsp Extra Virgin Olive Oil
  • ¼ Cup White Balsamic Vinegar
  • ½ C Ricotta Salata, Broken into Almond Sized Pieces
  • ½ C Pistachios, Toasted
  • ¼ C Flat Leaf Parsley Leaves
  • 1 Tsp Sea Salt
  • ½ Tsp Fresh Ground Black Pepper

Method

Roasted Beet Preparation

1

Preheat grill to medium-high.

2

In a medium-mixing bowl add the ½ c. evoo, orange zest, balsamic vinegar, sea salt, and black pepper, whisk to combine, and set aside.

3

Drizzle the radicchio with evoo, season with salt and pepper, place on grill and cook 2 minutes on each side until charred around the edges, remove from the grill and place on a paper towel lined plate.

4

In a large mixing bowl combine all the remaining ingredients, pour the vinaigrette over and lightly toss together.

5

Serve on a chilled salad platter. This dish is a great starter for our Swordfish & Caper Berry Spiedini.

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