Grilled Radicchio with Bacon Dressing
Grilled radicchio with bacon dressing turns a bitter leaf into a smoky, savory side dish. The heat of the grill softens radicchio's sharp edge and chars the outer leaves, while a vinaigrette built on rendered bacon fat and Dijon mustard adds salt, richness and tang. Crumbled bacon on top gives a crisp contrast to the tender wedges. It pairs well with grilled steak or chops and takes very little time at the fire.
Instructions
Toss the quartered radicchio with ¼ cup of the olive oil in a large bowl until the leaves are evenly coated. Season generously with kosher salt and freshly-ground black pepper.
Place the radicchio on a medium grill. Cook, turning as needed, until it is marked on all sides and heated through.
While it cooks, whisk the red wine vinegar and Dijon mustard together in a bowl. In a second bowl, combine the remaining ¼ cup olive oil with the bacon fat.
Slowly stream the oil and bacon fat mixture into the vinegar mixture, whisking constantly, until the dressing is blended and slightly thickened.
Transfer the grilled radicchio to a platter and drizzle the dressing over it. Scatter the crumbled bacon on top and serve while still warm.
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