This was a different way to eat radicchio – and the sweet glaze cut out a lot of the bitterness.
1 1/2 c. apple juice
1/3 c. balsamic vinegar
2 T. apple jelly or unseasoned apple butter
2 small heads radicchio (cut through core into 4 wedges)
Crumbled Blue cheese
Combine apple juice, vinegar, and apple jelly or butter in a sauce plan. Boil for about 15 minutes or reduced to 1/2 cup.
Brush both sides of the radicchio wedges with olive oil. Season with salt and pepper.
Grill until charred.
Drizzle with glaze and sprinkle blue cheese on top.
This was delicious. I always boil my cabbage first!
1 cabbage, cut into wedges
6 bacon slices, coarsely chopped
Cherry tomatoes, halved
2 scallions, thinly sliced
1 oz. crumbled blue cheese
1/4 c. mayonnaise
1/4 c. olive oil
2 t. white wine vinegar
Boil cabbage in water for about 5 minutes. Remove from water and set aside.
Cook the bacon in a skillet until crispy. Drain on paper towels.
Spray the cut sides of the cabbage with cooking spray. Grill until charred. Transfer to a cutting board and chop. Place it in a bowl.
Add the scallions, bacon and tomatoes.
In a separate container, add the blue cheese, mayo, oil, vinegar, salt and pepper.
Drizzle over the cabbage and serve.