I am the kind of cook that sees something and goes with the idea and not necessarily the recipe or same list of ingredients. I had a couple of ingredients in the pantry that I thought would work well with this grilled leaf vegetable and orange.
Here we go!
Ingredients:
1) 1 whole radiccio
2) 1 large navel orange
3) 1 tablespoon of raw organic honey
4) 2 tablespoons of blood orange olive oil (or plain)
5) 1 tablespoon of braggs raw apple cider vinegar
6) Vanilla Bean sea salt
Directions:
Wash and section your whole radicchio into wedges. Try to keep them intact with the base of the stem. Lightly coat your sectioned radicchio with olive oil and a small dusting of salt. Peel your navel orange and divide into two sections for easy grilling.
Get your grill up to high temp and place your radicchio and blood orange down on the hot grill. Close the lid for about 4-5 to get the slight char on the ingredients and to heat them through. Turn and repeat until the radicchio is soft and slightly charred. The orange will char slightly and the juices will begin to flow.
Pull off all ingredients and plate the radicchio in sections and cover with the grilled orange sections.
I make a quick dressing: Whisk 1 tablespoon of raw organic honey, 2 tablespoons of blood orange olive oil and 1 tablespoon of braggs apple cider vinegar.
Pour this dressing over the plated salad, garnish with flat Italian parsley and sprinkle the entire dish with Vanilla Bean sea salt!
Radicchio has a bitter and spicy taste, which mellows when it is grilled or roasted. It amazingly transforms when grilled and combined with the sweetness of the grilled orange and dressing. The salad is completely taken over the edge when you add the Vanilla Bean sea salt to finish the dish off! The Vanilla in the salt combines so well with all the ingredients and adds another dimension to an already fabulous concoction.
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