Grilled Fennel with Radicchio
Also tossed with this week’s vinaigrette, this salad features a wonderfully-smoky flavor from the grill.
Ingredients:
1 head radicchio, such as Bianca di Chioggia
3-4 fennel bulbs, fronds reserved and trimmed of tough ends
1 cup spring onion, thinly sliced, some of green tops included
½ cup Farm & Larder Cara Cara orange vinaigrette
Method:
1. Quarter the radicchio heads lengthwise, leaving the cores intact. Also slice each fennel bulb in half. Brush the cut sides generously with some of the olive oil, and season with salt and pepper.
2. Preheat grill to medium-high and oil the grill rack.
3. Place the radicchio and fennel, cut sides down, on the grill and cook, turning frequently, until browned and tender when pierced at the core with a knife, 8 to 12 minutes total. (Close the lid if using a gas grill.)
4. Allow fennel and radicchio to cool to room temperature, then transfer both to a platter and toss with onion slices and vinaigrette.
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Grilled Fennel
A wonderful side for roasted chicken or steak.
Ingredients:
4 medium fennel bulbs, thick outermost layers peeled, and then sliced lengthwise about ½ inch thick
3 tablespoons olive oil
Sea salt and fresh ground pepper
Method:
1. Prepare a grill for medium-high heat. Toss fennel on a rimmed baking sheet with oil; season with salt and pepper.
2. Grill fennel until lightly charred, about 4 minutes per side.
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Fresh Radicchio, Fennel & Apple Salad
Tart, crunchy and crisp, this cool salad celebrates the classic combination of fennel and radicchio.
Ingredients:
1 head radicchio
2 fennel bulbs
1 large apple, such as Pippin
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 shallot, minced
¼ cup olive oil
¼ cup toasted pecans, chopped
Sea salt and fresh ground pepper
Method:
1. First prep the radicchio by coring and slicing into thin pieces; also core, peel and thinly-slice the fennel. Cut the apple into slices. Combine the radicchio, fennel and apple in a large bowl.
2. In another bowl, whisk together the vinegar, mustard, shallot, salt and pepper.
3. Gradually whisk in the olive oil, then pour half of the dressing over the radicchio-fennel mixture and stir to combine.
4. Taste, and gradually add more dressing to your liking. Garnish with reserved fennel fronds and pecans.
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Grilled Radicchio with Olive Oil & Sea Salt
These radicchio wedges are wonderful served alongside a grilled entrée.
Ingredients:
1 head Chioggia radicchio
2-4 tablespoons olive oil
4 teaspoons balsamic vinegar
Coarse sea salt and fresh ground pepper
Method:
1. Quarter the radicchio heads lengthwise, leaving the cores intact. Brush the cut sides generously with some of the olive oil, and season with salt and pepper.
2. Preheat grill to medium-high and oil the grill rack.
3. Place the radicchio, cut sides down, on the grill and cook, turning frequently, until browned and tender when pierced at the core with a knife, 8 to 12 minutes total. (Close the lid if using a gas grill.)
4. Transfer the radicchio to a platter and drizzle each piece with about ½ teaspoon olive oil and ½ teaspoon vinegar. Season with additional salt and pepper, if desired.
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Grilled Radicchio Salad
A light balsamic dressing perfectly compliments nutty grilled radicchio in this unique salad.
Ingredients:
1 head radicchio, such as Chioggia, quartered
½ cup olive oil, plus an additional teaspoon to prep radicchio for grill
¼ cup balsamic vinegar
1 teaspoon salt
3 garlic cloves, minced
½ teaspoon stone-ground mustard
Sea salt and fresh ground pepper
Grana-style cheese, for grating
Method:
1. To make the dressing, place salt, garlic, mustard and balsamic vinegar into a food processor or blender and pulse to combine. With the motor running, drizzle in the olive oil slowly until the dressing comes together.
2. Prepare your grill for high, direct heat. Coat quartered radicchio with olive oil and sprinkle with salt. Grill the radicchio over high heat until slightly soft, uncovered. Keep an eye on them, as they blacken quickly; aim for blackening in spots, but not the entirety.
3. Chop the radicchio quarters into bite-sized pieces and toss with the dressing and some black pepper. Serve hot or at room temperature, garnished with grated Grana cheese.
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Grilled Corn Salad with Sweet Peppers
This warm salad is crisp and crunchy, boasting a wonderful smoky flavor from the perfectly-charred corn and peppers.
Ingredients:
4 ears sweet corn, shucked
2 sweet peppers, halved and seeded
2 ½-inch-thick onion slices
2 garlic cloves, minced
3 tablespoons heavy cream
2 teaspoons sherry vinegar
1 teaspoon chopped oregano
1 tablespoon finely-chopped chives
Sea salt and fresh ground pepper
Method:
1. Preheat a grill or grill pan over medium-high heat. Place corn on the grill rack; grill 20 minutes or until charred here-and-there, turning occasionally. Place in a large bowl; cover with foil. Leave in a warm location 10 minutes, then cut corn kernels off cobs, encouraging clusters to stay intact, if possible.
2. Meanwhile, place the peppers and onions on grill rack, and grill 4 minutes on each side. Remove from the grill and coarsely chop both the peppers and onions.
3. Combine the chives, cream, oregano, vinegar and garlic with a healthy pinch each of salt and pepper in a large bowl. Add peppers, onions and corn; toss gently to coat. Serve warm.
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Grilled Carrots
Brushed with our signature grill rub, these carrots are infused with smoky-sweet flavor.
Ingredients:
1 bunch carrots, trimmed of greens, then peeled and cut in half lengthwise
2-3 tablespoons F&L house-blend dry rub
2-3 tablespoons olive oil
Sea salt
Freshly-chopped herbs of your choice, such as parsley, oregano and tarragon
Method:
1. Place carrots on a sheet pan and brush them lightly with olive oil on both sides. Season liberally with the dry rub.
2. Preheat the grill to medium-high and then place the carrots directly on grill or in a grill basket. Grill until crisp-tender, about 15 to 20 minutes, turning occasionally during cooking.
3. Remove the carrots to a plate, sprinkle with salt and fresh herbs. Serve immediately.
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Grilled Corn with Dry Grill Rub
An innovative use for our housemade rub!
Ingredients:
4 ears sweet corn, shucked
Olive oil
2 tablespoons Farm & Larder dry grill rub
Method:
1. Preheat grill to medium-high.
2. In a shallow dish, add a very thin layer of olive oil. Roll each ear of corn in oil to lightly coat. Then rub each with about 2 teaspoons of the dry grilling rub, rotating as you do so to make sure rub is evenly distributed.
3. Place corn on grill and cook, rotating occasionally to apply heat to all sides, until sections of the corn are lightly blackened and the kernels are bright yellow. Remove and serve immediately.
Variations: This rub is also wonderful sprinkled over grilled peppers or summer squash.
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Radicchio Salad with Fennel & Blood Oranges
This crisp, citrus-kissed salad is just beautiful.
Ingredients:
4 cups mixed radicchio, trimmed and sliced
2 blood oranges
½ red onion, thinly sliced
1 small fennel bulb, quartered, cored and thinly sliced
Sea salt and fresh ground pepper
Vinaigrette:
1 shallot, peeled and minced
â…“ cup freshly squeezed juice from a blood orange
â…“ cup red wine vinegar
1 teaspoon honey
¾ cup olive oil
Sea salt salt and fresh ground pepper
Method:
1. Add radicchio greens to a large mixing bowl. In a separate small bowl, whisk together the vinaigrette ingredients, seasoning with salt and pepper, to taste.
2. Using a sharp paring knife, cut the tops and bottoms off the oranges. Stand oranges up and slice to remove the peel and membrane. Then, slice oranges crosswise into thin wheels.
3. Add orange and fennel slices to the mixing bowl, along with the red onion. Drizzle lightly with the vinaigrette and taste. Drizzle more dressing and season with ground pepper as desired. Top with fennel fronds to serve.
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Grilled Padrón Peppers
These small, slightly-sweet (but sometimes spicy!) peppers get an extra dose of smoky flavor courtesy of a quick sear on the grill.
Ingredients:
½ pound Padrón peppers, washed and thoroughly dried
1 tablespoon olive oil
Coarse sea salt, such as fleur de sel or Maldon
Method:
1. Heat a grill pan or outdoor grill to high (about 450° to 550°). Meanwhile, place the peppers in a medium bowl, add the olive oil, and toss to coat; set aside.
2. When the grill is ready, place the peppers on the grill in a single layer, making sure they’re not touching. Grill uncovered, turning occasionally, until the peppers start to char and blister, about 6 to 8 minutes total.
3. Remove to a serving plate, season immediately with the sea salt, and serve.
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