Grilled Radicchio with Xeres Dressing
This is a very simple recipe that yields amazing flavors and is a great appetizer or an ideal accompaniment to a pasta dish, or a roast chicken. The Xérès dressing has a deep and rich flavor that complements the bitter red charred leaves.
To clean remove bruised leaves and cut a slice off the bottom of the radicchio to ensure it is clean. Then cut them in quarters.
Preheat oven to 450ºF (230ºC).
Drizzle 2 tablespoons of olive oil in a non-stick pan and place the radicchio on the cut-side down. Place in the oven for 8 minutes, and then turn the radicchio on their other cut side for another 8 minutes until they are wilted and charred.
Remove and arrange on a plate.
To make dressing, mix together a tablespoon of olive oil with the sherry wine vinegar, add salt and pepper and whisk well. Taste the dressing, if the vinegar is too strong you may need to add a splash of water, then whisk again and drizzle on top of the radicchio.
Rony Zibara
Editor-In-Chief and the gourmand-gourmet behind Poetry of Food; a food memoir which has been in preparation since he was a child. His earliest memories are in the kitchen with his mother cooking French and Lebanese dishes, and with his South American grandmother making Spanish dishes as the cook prepared a repertoire of salsas and sauces. Having grown up in Beirut and lived between Paris, Toronto and now New York, Rony’s food and travel experiences have always been part of his personal cuisine. An avid storyteller, he believes it’s not about the size of the catch, but about the day. It’s the experience, the setting, the people, and most importantly, the ingredients that turn the meal and the flavors into a memory. While not a professionally trained chef, Rony is a cook by all counts; his life revolves around the culinary joys of food, searching out new ingredients, new recipes, and new cultures. And while he loves the restaurant scene, he is not an obsessed follower. Rony’s food passions lie in the poetry of the everyday meal and not in the pursuit of the absolute ‘best’ or perfect meal. His extensive career in innovating and branding new products and experiences has been a great support and backdrop for his passions in food culture and is evident in the overall design and presentation of this food memoir.