Summer is officially here! And we just got a new gas grill. We’ve never had a gas BBQ (always charcoal) and I love the ease of just walking outside and throwing something on for a few minutes.
We got radicchio and strawberries in our farm box this week and I put them on the grill together tonight (I love purple and red together on my plate!). The result was tasty! I put them over a bed of quinoa, but they could be served alongside almost anything. To offset the radicchio’s bitterness, I used honey in the marinade and sprinkled the final plate with strong salty Parmesan shavings.
Balsamic Grilled Radicchio + Strawberries
1. Cut a radicchio into 6 wedges, leaving a bit of the core at the bottom of each slice to keep them intact. Lay the pieces out on a platter and drizzle/sprinkle with the following items on one side. No need to measure (you’ll be fine!), just go easy on the Braggs to ensure it’s not too salty.
olive oil
balsamic vinegar
Braggs Liquid Aminos (or soy sauce)
sesame oil
honey
black pepper
2. Thread fresh strawberries (stems removed) onto kebab sticks. Sprinkle the berries with olive oil, balsamic and coarse salt.
3. Place everything on the BBQ (gas grill on medium heat) for a few minutes on each side. I like the radicchio leaves to get a bit charred and crispy on the edges. Pull the strawberries off if they start to get to soft. (The strawberries may need a bit less time than the radicchio depending on size and ripeness)
4. Place the radicchio and berries on a bed of quinoa. If there is leftover marinade on the platter, feel free to use it as dressing. Sprinkle each plate with a hard, sharp cheese like Parmesan, if you wish.
Serving suggestions: To make this a side dish, you could serve one wedge per person, in which case it serves 6. I’d budget about 1/2 cup quinoa and 3 strawberries per person.
Enjoy warm!
