Wednesday, June 29, 2011

More Good Eats for Independence Day

Grilling brings out sweetness even in bitter greens
I'm tweaking my menu for the holiday, which will be cooked mostly on the backyard grill. Along with burgers (some of bison) and chicken, I'll do a vinaigrette-dressed potato salad, sliced farm-fresh tomatoes, and perhaps this grilled radicchio -- something I love to grill, although my husband is less of a fan.
This is another recipe from the NY Times, in this case from their nice selection of recipes for the grill.

RECIPE: Grilled Radicchio with Tapenade/Anchovy Paste
Makes 4 servings

2 to 4 small round radicchios, halved lengthwise, or 1 large round one, quartered
1/4 cup extra virgin olive oil, plus more as needed
2 tablespoons balsamic vinegar, plus more as needed
Coarse sea salt and black pepper
2 anchovy fillets (or to taste), drained
2 tablespoons olive paste or tapenade

1. Arrange the radicchio cut side up in a baking dish. Drizzle with 1/4 cup olive oil and 2 tablespoons balsamic vinegar. Season with salt and pepper. Marinate for 30 to 60 minutes.
2. Prepare a grill for direct grilling over medium heat. Brush and oil the grate. Place the anchovies in a small bowl and mash with a fork. Add the olive paste or tapenade and mix.
3. Arrange the radicchios on the grill cut side down slightly on the diagonal to the bars of the grill grate. Grill until lightly browned, 6 to 10 minutes, rotating each radicchio a little halfway through to create a crosshatch of grill marks. Baste with some of the marinade.
4. Turn the radicchios over. Spread each with a little anchovy and olive paste. Continue grilling and basting until a skewer or knife pierces the radicchio easily, about 3 minutes more.
5. Transfer to plates. Drizzle with a little fresh olive oil and balsamic vinegar.

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