Grilled Radicchio Salad + Oranges + Golden Raisins
1 Large head of radicchio (about the size of a grapefruit, or two smaller ones)
¼ cup Olive oil (divided)
1 tbsp Local honey
1 tbsp Lemon juice (from one lemon)
¼ cup Golden raisins
¼ tsp Cracked black pepper
¼ tsp Sea salt (to taste)
¼ cup Toasted, chopped pecans
1 Medium orange (supremed)
Preheat your outdoor grill to high. You may also use a cast-iron grill pan for this if the weather is nasty or you don't have a grill. Just preheat the grill pan over high heat. (Be warned! Cast-iron can get pretty smoky, so turn on the vent-a-hood.)
Next, slice the large radicchio into quarters leaving the root-end intact so that the leaves do not separate. Drizzle cut radicchio with 1/8 cup of the olive oil.
Grill the radicchio for about 20-30 seconds per side. You want grill marks and a smoky flavor, but you don't want to burn it all up.
Remove radicchio from the grill to a plate in order for it to rest while you make the dressing.
Place the honey and lemon juice in a medium mixing bowl. Whisk as you add the remaining 1/8 cup of olive oil. Add the raisins, pepper, and salt to taste.
To assemble the salad, place once quarter of the grilled radicchio on each plate and press it with the palm of your hand. This will spread the leaves out just a bit to make a nicer presentation. Divide the dressing, walnuts, and supremed orange slices among the salads. Add sea salt and cracked black pepper to taste.