Recipe: Grilled radicchio

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Recipe: Grilled radicchio

Dietitian's tip: Radicchio, with its distinctive burgundy leaves, is commonly used in fancy salads. This vegetable is high in folate — one serving provides nearly half of your daily needs of folate (197 micrograms).

Serves: 8


  • 2 large heads radicchio
  • 3 tablespoons fresh orange juice
  • 2 1/2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon grated orange zest
  • 1/4 teaspoon freshly ground black pepper
  • 3/4 teaspoon coarse salt
  • 1 orange, cut into 8 wedges


Prepare a hot fire in a charcoal grill or heat a gas grill or broiler (grill). Position the cooking rack 4 to 6 inches from the heat source.

Pull off any wilted outer leaves from the radicchio. Cut each head into quarters through the stem end, leaving the core portions intact so the quarters hold together.

In a small bowl, stir together the orange juice, olive oil and orange zest. Brush the olive oil mixture onto the cut sides of the radicchio quarters. Sprinkle with the pepper and arrange the radicchio on the grill rack or broiler pan. Grill or broil, turning frequently, until tender, about 8 to 10 minutes.

Transfer the radicchio quarters to individual plates and sprinkle evenly with the salt. Place an orange wedge on each plate and serve immediately.

Nutritional Analysis (per serving)

Serving size:
Calories:54Cholesterol:0 mg
Protein:1 gSodium:188 mg
Carbohydrate:4 gFiber:1 g
Total fat:4 gPotassium:
Saturated fat:1 gCalcium:
Monounsaturated fat:3 g
This recipe is one of 150 recipes collected in The New Mayo Clinic Cookbook, published by Mayo Clinic Health Information and Oxmoor House, and winner of the 2005 James Beard award.
Last Updated: 2011-04-15
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