Name: Roasted Radicchio Salad
Ingredients: 2 medium radicchio; 2 tbsp. Secolari Koroneiki Olive Oil; sea salt; black pepper; 1/3 c. Secolari Pomegranate Balsamic; 2 tbsp. Secolari Koroneiki Olive Oil; sea salt; 1/2 c. shaved parmesean cheese; 2 tbsp. pomegranate seeds; black pepper

Roasted Radicchio Salad

Print Recipe

Course Side Dish

Cuisine Italian

Servings 2 people

Ingredients

For the roasted radicchio

2 medium radicchio
2 tbsp. Secolari Koroneiki Olive Oil
sea salt
black pepper

For the dressing

1/3 c. Secolari Pomegranate Balsamic
2 tbsp. Secolari Koroneiki Olive Oil
sea salt

For the salad

1/2 c. shaved parmesean cheese
2 tbsp. pomegranate seeds
black pepper

Instructions

Roast the radicchio

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside. Cut each radicchio in half from top to bottom. Cut each half into 3 wedges and lay on prepared baking sheet. Drizzle with olive oil and a large pinch of salt and pepper, and gently toss to coat in oil. Roast for 25 minutes or until browning. Remove from oven and set aside.

Make the dressing

Add balsamic vinegar to a small skillet over high heat and bring to a boil. Reduce heat to low and cook for 25 to 30 minutes or until vinegar has thickened and reduced to 2 tablespoons. Pour into a small bowl and whisk in olive oil and a pinch of salt. Set aside.

Assemble the salad

Place 3 wedges of roasted radicchio on each of 4 plates. Divide Parmesan and pomegranate seeds over the radicchio and drizzle each salad with a tablespoon of dressing. Top with cracked pepper and serve.