I'm afraid my new year's resolution to eat more seasonally, and therefore sustainably, is off to a shaky start. Radicchio is normally harvested in winter, however given the unusually cool start to our Melbourne summer (it even snowed, you know!) I declared its discovery at the grocer this afternoon "unseasonably sustainable".
It was a head of very pretty radicchio and I immediately thought of grilling it on the bbq, something I have never tried. I think the Treviso variety is more suited to grilling, though it was delicious all the same - the bitterness mellowed by the chargrill and the final dressing.
But I promise to wait until winter before buying it again.
1 head of radicchio
2-3 cloves finely chopped garlic
a few tablespoons of olive oil then more for drizzling
1/4 cup chopped parsley
lemon juice or some good quality balsamic vinegar to finish
salt & pepper to season
Cut the radicchio into quarters or wedges, depending on the size of the head. For the Treviso variety (elongated), cut them lengthwise. Brush all over with a mixture of olive oil and finely chopped garlic, sprinkle with salt and pepper, and place on a medium-hot grill or bbq. Grill for about 3-4 minutes on each side. Transfer to a serving platter. Drizzle olive oil, sprinkle parsley and finish with fresh lemon juice or balsamic vinegar.
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