YAS! Grill errthannnnng. Got this idea from Serious Eats’ Cherry and Jicama Salad. Radicchio works of course well on a grill and the bitter is doused in a sweet/sour cherry gastrique 🍒
For two plates:
- 2 heads of radicchio
200g destoned cherries
- 1 cup of dry white wine
0,5 cup white wine vinegar
3 medium shallots, thinly sliced
0,5 cup walnuts
Cherry gastrique: Start heating your grill on high heat, thinly slice two medium shallots and add them to a small saucepan with 1 cup of white wine and half a cup of white wine vinegar. Reduce to about half its volume and a little syrupy. Pour through a strainer in a cup (you should have about 0,5 cup of gastrique) and add the liquids to your saucepan with the destoned cherries and 1 T of caster sugar and cook until cherries are completely soft and the liquid is red and syrupy. Mix with an immersion blender.
Toppings: Lightly roast the walnuts in a dry pan and and coarsely chop them. Slice your remaining shallot very thinly and keep them in cold water so they lose a bit of their sharpness. Get the plates out cuz our mise-en-place is D.O.N.E
Radicchio: Remove the outer leaves of the radicchio and cut off the dry end of the stem, cut in quarters. Lightly brush each quarter with olive oil and sprinkle with salt. Grill them until charred – max two minutes on each side.
Serve: Put four charred pieces of radicchio on each plate, break chunks of gorgonzola over the plates, scoop over a good amount of cherry sauce and sprinkle with walnuts, shallots and some coarse salt.