2 Supreme Cuts Radicchio heads
2 tablespoons extra-virgin
oil (plus additional for drizzling)
Salt and freshly ground black
1 can sliced beets, drained
1/4 red onion
1 ½ tablespoons
vinegar (for drizzling)
Preheat a grill pan over high heat.
Pour a couple of tablespoons of extra-virgin olive oil
into small dish. Slice radicchio heads into quarters
and remove core. Brush quarter heads with oil on both
sides and grill wedges 3 minutes or so on each side.
Season with salt and pepper. Arrange wedges of grilled
radicchio on a platter. Pile sliced beets at the
center of the platter. Thinly slice red onion. Sprinkle platter with red onion
and drizzle salad with balsamic vinegar and oil.
Adjust salt and pepper and serve.