Farmers Market Feast: Grilled Radicchio with Nectarines and Parmesan

BY Olivia Hayo
August 12, 2018

Breakfast

Photography by Olivia Hayo for Edible San Diego

Grilled Radicchio with Nectarines and Parmesan

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Radicchio di Treviso is a hearty Italian chicory known for its bitter and peppery flavor. When grilled, its flavor mellows and pairs perfectly with sweet nectarines, honey, spicy purple onion, and salty parmigiano-reggiano.

Serve alongside a simple grilled steak or fish for a stunning summer meal.

Ingredients

SERVES 4

1 head radicchio (di Treviso) or 2 Romaine hearts, halved or quartered lengthwise
1 nectarine, pitted, cut into ¼-inch slices
½ small red onion, halved, thinly sliced
¼ cup parmigiano-reggiano, shaved or grated

DRESSING

1 tablespoon extra-virgin olive oil, plus extra for grill grate
1 tablespoon red wine vinegar or pomegranate vinegar
½ tablespoon local honey
Sea salt and freshly ground black pepper, to taste

Instructions

Grill Your Greens
Heat a grill, grill pan, or skillet over medium heat. Brush with olive oil, then place the radicchio or romaine cut side down on the grill and cook until slightly wilted and charred.
Arrange on a serving platter with sliced nectarines and red onions on top.
Make the dressing
Combine olive oil, vinegar, and honey in a small bowl. Mix until honey dissolves; season with salt and pepper to taste.
Bring it all Together
Drizzle dressing over salad and finish with a sprinkle of parmigiano-reggiano.