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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Heirloom Tomato & Grilled Bread Panzanella
The beauty of this summery salad is in its simplicity: Be sure to use good-quality olive oil and season generously!
Ingredients:
4 cups Pain au Levain bread, cut into large cubes
2-3 heirloom tomatoes, sliced
½ cup good-quality olive oil
¼ cup fresh basil leaves, thinly sliced
¼ cup freshly-crumbled feta or goat cheese
Sea salt and fresh ground pepper
Method:
1. Preheat a grill or grill pan to medium-high heat. Toss the bread cubes with about 2 tablespoons of the olive oil. Grill the bread cubes until lightly charred, turning frequently with tongs. (A grill basket works well for this if you have it; otherwise watch that you don’t lose the croutons down the grate!) Remove from the grill and reserve.
2. On a large platter, arrange the heirloom tomato slices and drizzle with the remaining olive oil, and season generously with salt and pepper. Garnish with the chopped basil, cheese and grilled bread croutons and drizzle with another swirl of olive oil and, if desired, balsamic vinegar as well.
Variation: If you can find it, this salad is amazing topped with burrata cheese instead of the crumbled soft cheese!
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Heirloom Tomato & Grilled Focaccia Bread Salad
The beauty of this summery salad is in its simplicity: Be sure to use good-quality olive oil and season generously!
Ingredients:
4 cups focaccia bread, cut into large cubes
2-3 heirloom tomatoes, sliced
½ cup basil-infused olive oil
¼ cup fresh basil leaves, thinly sliced
¼ cup freshly-crumbled chevre cheese
Sea salt and fresh ground pepper
Method:
1. Preheat a grill or grill pan to medium-high heat. Toss the focaccia cubes with about 2 tablespoons of the olive oil. Grill the bread cubes until lightly charred, turning frequently with tongs. (A grill basket works well for this if you have it; otherwise watch that you don’t lose the croutons down the grate!) Remove from the grill and reserve.
2. On a large platter, arrange the heirloom tomato slices and drizzle with the remaining olive oil, and season generously with salt and pepper. Garnish with the chopped basil, feta and grilled bread croutons and drizzle with another swirl of olive oil and, if desired, balsamic vinegar as well.
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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 Lacinato Kale Spread
This creamy spread from the new cookbook, Any Night Grilling, is delicious slathered on slices of grilled bread.
Ingredients:
1 bunch Lacinato kale
1 cup full-fat Greek yogurt
3 tablespoons olive oil, plus more for grilling
Juice and zest of 1 lemon
Pinch red pepper flakes
Sea salt and fresh ground pepper
½ cup crumbled sheep’s milk feta
Rustic bread, such as this week’s Italian Rustica, sliced
1 clove garlic, peeled and halved lengthwise
Flaky sea salt
Method:
1. Preheat a gas or charcoal grill to medium high, then carefully wipe the preheated grates with a lightly-oiled paper towel.
2. In a large bowl, combine the Greek yogurt with the olive oil, lemon juice and zest, and red pepper flakes. Season to taste with salt and pepper, then fold in the sheep’s milk cheese.
3. Working in batches, grill the kale leaves until lightly charred, 1-2 minutes per side. Transfer to a cutting board and cool slightly. Use a knife to trim the thick ribs from each leaf, then finely chop the kale leaves. Fold into the yogurt mixture.
4. Grill the bread slices over direct heat until charred, about 1 minute per side. While still war, rub 1 side of each toast with the cut side of the garlic. Top each toast with a slather of creamy kale, drizzle with olive oil and top with flaky sea salt, then serve.
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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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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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Grilled Asparagus with Lemon Vinaigrette
A fresh blend of lemon juice, olive oil and garlic adds big flavor to grilled asparagus stalks.
Ingredients:
2 pounds asparagus, trimmed
1 garlic clove, minced
Juice of 1 Meyer lemon, plus 2 teaspoons lemon zest
½ cup olive oil, plus 1 tablespoon
Sea salt and fresh ground pepper
Method:
1. In a small bowl, whisk together the olive oil, lemon juice and zest, and garlic. Check for seasoning and add salt and pepper, as needed. Set aside.
2. Set a grill cooking grate or basket in place, cover grill and allow to preheat for 5 minutes. While the grill is preheating, place asparagus in a large bowl and toss with the tablespoon of olive oil, coating evenly. Season with salt and pepper.
3. Add asparagus to grill and cook, turning occasionally, until well charred and tender, about 6 minutes total depending on the thickness of the stalks. Transfer asparagus to a serving platter and drizzle the vinaigrette over the top. Serve immediately.
Variation: Make it a meal by adding flaked smoked salmon and a fried duck egg to each portion of asparagus!
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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 Vegetable Salad
Tossed with a balsamic dressing, this gorgeous salad pairs well with protein hot off the grill.
Ingredients:
1 medium eggplant, cut lengthwise into ¼-inch-thick slices
2 medium zucchini, cut lengthwise into ¼-inch-thick slices
2 small or one medium summer squash, cut lengthwise into ¼-inch-thick slices
1 bunch spring onions, trimmed of root ends
1 bunch asparagus, trimmed
1 red pepper, seeded and cut into quarters lengthwise
¼ cup olive oil
Sea salt and fresh ground pepper
¼ cup fresh basil leaves, cut into a thin chiffonade
¼ cup toasted pine nuts
For the dressing:
½ cup olive oil
3 tablespoons balsamic vinegar
1 garlic clove, minced
Sea salt and fresh ground pepper
Method:
1. Preheat heat a gas or charcoal grill to medium-high heat.
2. Combine all the vegetables in a large bowl and toss with olive oil, seasoning generously with salt and pepper. Carefully lay out all the vegetables on the rack and grill until all are tender and slightly charred, pulling off vegetables as they are done. (Some will cook quicker than others.)
3. Meanwhile, prepare the vinaigrette by whisking all ingredients together in a small bowl. Check for seasoning and add salt and pepper, to taste. Set aside.
4. Remove vegetables from grill; cool slightly. Cut any larger vegetables into 1-inch pieces. Arrange vegetables on a large serving platter and toss gently with the reserved vinaigrette. Garnish with the basil leaves and pine nuts; serve either warm or at room temperature.
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