Sometimes certain ingredients perplex me more than others. Last week, it was radicchio that had me scratching my head.
I knew that I had seen a million recipes for people grilling it. That sounded good to me. Grilled lettuces are delicious, and a totally different flavor than your typical cold salad greens.
So there was one option. But what to do with a head of grilled radicchio? I had run across an Alton Brown recipe for grilled radicchio with bacon vinaigrette. Bacon vinaigrette? Sign me up.
Since this was lunch, I wanted to think of a way to make it into more of a complete meal. My brain’s answer to everything is add pasta and parmesan cheese. This seemed like a reasonable solution.
It was really pretty good except that I realized I don’t love radicchio. For me, it’s a little bitter. The parmesan and bacon add a nice contrast to its bitterness, but I still couldn’t get past it. I do also think this would make a warm salad better than a pasta dish.
But if you are a radicchio lover, then give this a whirl and let me know how you like it.
Linguine with Grilled Radicchio and Bacon
Inspired by Alton Brown for Food Network
2 Tbs. bacon drippings
1 Tbs. cider vinegar
1 tsp. brown sugar
1/2 tsp. freshly ground black pepper
1 head radicchio, washed and halved
1/2 pound cooked linguine
4 pieces cooked bacon, crumbled
1/4 cup grated good quality parmesan cheese
Mix together bacon drippings, cider vinegar, brown sugar and black pepper. Set aside.
Spray a grill pan or outdoor grill with non-stick spray. Place the halved head of radicchio cut side down on the grill pan or outdoor grill. Grill until edges are wilted, about 2 minutes. Flip and grill the other side another minute more.
Cut the radicchio halves into bite-sized pieces.
Toss the radicchio with the warm cooked linguine, and then dress with bacon dripping mixture. Top with the bacon crumbles and parmesan cheese and serve warm.