Charred Radicchio With Balsamic Vinegar and Bacon

Submitted by Wendy H.

"Adapted from Charred and Scruffed by Adam Perry Lang and Peter Kaminsky by Joshua Bousel at http://www.seriouseats.com/recipes/2013/02/charred-radicchio-with-balsamic-and-bacon-recipe.html"

 

• Ready In: 26mins
• Ingredients: 14
• Yields: 16 wedges
• Serves: 8

ingredients

• 29.58 ml sherry wine vinegar
• 88.74 ml extra virgin olive oil, divided
• 29.58 ml shallots, finely chopped
• 4.92 ml red pepper flakes
• 4.92 ml garlic paste (1 medium clove garlic mashed with a pinch of salt)
• 59.14 ml fresh flat-leaf parsley, chopped
• 9.85 ml fresh oregano, finely chopped or 4.92 ml dried oregano
• 4.92 ml fresh thyme leave, finely chopped
• kosher salt
• black pepper, freshly ground
• 4 head radicchio, quartered and core trimmed
• 16 slice bacon
• 29.58 ml balsamic vinegar, aged
• 29.58 ml fresh chives, chopped

directions

1. In small bowl, whisk together vinegar, 2 tablespoons oil, shallots, red pepper flakes, garlic paste, parsley oregano, and thyme. Season with salt and pepper to taste.
2. Place radicchio quarters in a large bowl and drizzle with enough vinaigrette to coat lightly, tossing gently.
3. Wrap each radicchio quarter in bacon, trimming excess bacon if necessary.
4. Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place radicchio quarters on grill and cook until bacon and leaf edges crisp all over, 2 to 3 minutes per side.
5. Transfer radicchio quarters to a platter. Drizzle with balsamic vinegar and remaining 4 tablespoons olive oil; sprinkle with chives, and serve.