Special thanks for the recipe, check it out here!
I need y’all to at least make the dressing mentioned in this recipe. It’s a basic balsamic but I want at least ten more crates of this stuff. I think Whole30 has definitely made me appreciate the difference between bottled and homemade dressings for sure and I can’t recommend this one enough.
Before I went to chopping and grilling though I tried a leaf off of one of the heads and the texture reminded me exactly of lettuce. There wasn’t much taste to speak of but I chewed on it a little bit more and it was fairly bitter. It was a bitterness that took me by surprise from such a little bite. It wasn’t unbearable, but it did sneak up on me.
Slicing these was easier than expected which was nice. I was thinking I would have to hold back all the leaves and try and get a good cross section but since the core is fairly large it proved to be no issue. These little guys were quartered up in no time.
I grilled the radicchio long enough that it was wilting but not so it could get a char or crust on it. An image of burnt lettuce just stuck in my mind and it almost seemed like an oxymoron since they’re so full of water but it worried me enough to keep them off.
The bitterness disappeared when I got a hefty bite of dressing with a few of the leaves. However, without the delicious and fantastic dressing, the bitter taste was in full swing and arrived sooner. There has to be a magic that works between the balsamic vinegar and the bitterness. Most of the recipes I’ve found suggest balsamic to pair with the radicchio and I guess that is why. Overall? This is a very ok dish. I’m hesitant to eat more, but it was good for a little sliver.