Pronounced "radeekeo", this was my father-in-laws favourite "lettuce" type vegetable to have in a salad. This version is roasted and then drizzled with a (good quality) balsamic vinegar at the end. Delicious! If you are making this, you might want to make my roasted asparagus at the same time, the recipe is also on this sight---both are simple recipes that bring out a wonderful flavour in these two vegetables. This recipe serves 4 but can easily be halved for two.
Ingredients:
2 large heads of radicchio, halved through the core. Then, cut each half into 3 wedges, leaving some of the core attached.
3 tbsp extra-virgin olive oil
1 tbsp chopped fresh basil
Freshly ground salt and pepper to taste
Good quality balsamic vinegar for drizzling
Directions:
1. Preheat oven to 450F. Wash radicchio in cold water and allow water to drain off but don't dry completely. Place in a large bowl and drizzle with olive oil, salt & pepper and basil. Toss to coat.
2. Arrange wedges on rimmed baking sheet; roast for about 12 minutes, turning half-way through cooking time. Arrange on a plate and drizzle with balsamic vinegar.
