Seared Radicchio with Balsamic and Parmesan
- Level: Easy
- Total: 12 min
- Prep: 5 min
- Cook: 7 min
- Yield: 4 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 104 calorie
- Total Fat
- 8 grams
- Saturated Fat
- 1 grams
- Carbohydrates
- 7 grams
- Dietary Fiber
- 1 grams
- Protein
- 2 grams
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- Level: Easy
- Total: 12 min
- Prep: 5 min
- Cook: 7 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 104 calorie
- Total Fat
- 8 grams
- Saturated Fat
- 1 grams
- Carbohydrates
- 7 grams
- Dietary Fiber
- 1 grams
- Protein
- 2 grams
Ingredients
2 large heads radicchio, about 8 ounces each
2 tablespoons extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1/4 cup balsamic vinegar
1 to 2 ounce chunk of pecorino or Parmesan
Directions
- Cut each radicchio through the core into 4 even wedges. Heat a large skillet over medium-high heat and add the olive oil. Place the radicchio, cut-side down, in the skillet and season with salt and pepper. Sear the radicchio until the bottoms brown and wilt slightly, about 3 minutes. Turn the wedges over and sear the other sides, about 2 minutes more. Transfer the radicchio to a plate. Add the balsamic vinegar to the pan and boil until syrupy and reduced by about half, about 1 minute. Return the radicchio to the pan and toss to glaze with the balsamic syrup. Season with salt and pepper.
- Divide the radicchio among 4 plates. Using a vegetable peeler, shave large pieces of cheese over the top. Serve warm.
