Beer makes batters better, meat more tender, and sauces more flavorful.
Grilled Radicchio Salad with Prosciutto and Parmigiano Reggiano
- add review
- #98438
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
2 heads radicchio
1/4 cup olive oil, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
3 tablespoons good olive oil
salt and pepper
2 tablespoons balsamic vinegar
1/4 pound thinly sliced prosciutto
4 ounces Parmigiano Reggiano cheese or good Parmesan cheese
directions
Fire a grill to medium high heat. Cut heads of radicchio into quarters retaining the core. Toss quarters with 1/4 cup olive oil and salt and pepper.
Grill radicchio quarters for 6-8 minutes, turning every couple of minutes so quarters are grilled on all sides. Radicchio is done when it is slightly charred on all sides and slightly wilted without being totally limp. Remove core and separate leaves spreading out onto a large plate.
Drizzle three tablespoons olive oil over grilled radicchio along with balsamic vinegar. Layer prosciutto over the radicchio.
Shave Parmesan cheese with a vegetable peeler or paring knife. Spread Parmesan out over prosciutto. Serve radicchio salad warm or at room temperature.
added by
nutrition data
Nutritional data has not been calculated yet.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
see more salad recipes
reviews & comments