(Grilled Radicchio With a Tomato and Fennel Sauce)


2 Lg. Heads of Radicchio
3 Lg. Tomatoes - Plum
1/4 Lg. Fennel Bulb
1/4   Avocado - very ripe if possible
3 Cloves Garlic - sliced thin
1 Cup Extra Virgin Olive Oil
1 Tbl. Balsamic Vinegar


Cut the Radicchio into quarters. Place them on a grilling pan. Fan the leaves, but do not break off from the core.  Put slices of garlic between the leaves.  These do not have to be between each leaf, but try to put the same amount of garlic on each quarter.  Sprinkle generously with 1/2 cup of the olive oil.  Add salt and pepper to taste.  If desired a bit of hot pepper flakes can also be added at this time.  Set aside for at least 90 minutes to marinate. The Radicchio can marinate for as long as 2 1/2 hours.


Cut the tomatoes in half.  Julienne them.  Julienne the Fennel, after cutting the quarter bulb in half horizontally. Slice the avocado as thin as possible, and then cut the slices. into 1/2 inch pieces.  The avocado is used in place of mayonnaise.   We prefer it for the texture it provides.  Put the tomatoes, fennel and avocado into a non reactive bowl.  Add 1/2 cup of Olive oil, and mix thoroughly.   During the mixing the avocado should incorporate into the oil to form a creamy liquid.  Cover with plastic wrap and set aside in the refrigerator for at least 1 1/2 hours.


Grill the Radicchio for about 5 minutes, or until the outside leaves are crisp.   If the outside leaves are cooking too rapidly, sprinkle a bit of oil on them. This may cause them to sparkle a bit, but it will slow down the cooking.  When the Radicchio is crisp and cooked through, remove from the oven and transfer onto warmed plates.  Two wedges per person makes a nice appetizer.  As soon as the Radicchio is on the plates spoon 3-4 Tablespoons of the sauce onto each portion and serve. 

This dish goes well with a Chianti.

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Last updated on: 06/03/99 12:50:57 AM