Bitter greens, there is nothing better. My favourites are Radicchio, that ruby red leaf, and Witlof, also known as Belgium Endive. They are great raw but can also be cooked. Today we grill Radicchio for a table top salad, although Belgium Endive could be used too.
Keep in mind that radicchio loses colour as it cooks, so the salad does not necessarily keep that ruby red colour. Never mind, it is delicious. This is a simple salad, highlighting the wonderful flavours of the radicchio or witlof. Riadicchio especially gains a special sweetness when grilled, and here it is accentuated with the olive oil, golden shallots and dill.
Or simply put your pens down and spend time checking out our Mid Summer dishes.
Grilled Radicchio or Belgium Endive/Witlof Salad with Shallots and Dill
Take some quartered radicchio, belgium endive (witlof) and/or romaine hearts and grill the on each side. When cooked, drizzle them with extra virgin olive oil and sherry vinegar, and top with dill and chopped shallots
recipe notes and alternatives
Add a few tiny croutons, they are great with this salad.
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