Grilled radicchio with gorgonzola dressing

Name: Grilled radicchio with gorgonzola dressing
Total time: 35 min
Yield: 6 as a side
Ingredients: 1 red onion; olive oil; 4 tablespoons raisins; 1 tablespoon red wine vinegar; 100 g Gorgonzola cheese; ½ a lemon; extra virgin olive oil; 3 heads of radicchio; 2 tablespoons pine nuts; 1 handful of rocket leaves

Serves 6 as a side

Cooks In35 minutes

DifficultyNot too tricky

Vegetables, Al Fresco, Alfresco, Picnic

Nutrition per serving

Calories

236

12%
Fat

18.7g

27%
Saturates

4.9g

25%
Protein

6.3g

13%
Carbs

9.5g

4%
Sugars

7g

8%

Of an adult's reference intake

Jamie Magazine

By Georgina Hayden

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Ingredients

1 red onion
olive oil
4 tablespoons raisins
1 tablespoon red wine vinegar
100 g Gorgonzola cheese
½ a lemon
extra virgin olive oil
3 heads of radicchio
2 tablespoons pine nuts
1 handful of rocket leaves

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Jamie Magazine

By Georgina Hayden

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Method

Peel and finely slice the onion. Drizzle a little olive oil in a non-stick frying pan and place over a medium-low heat. Sauté the onion for 10 minutes, or until soft and sticky but not coloured.
Add the raisins to the pan and cook, stirring, for 1 to 2 minutes, then add the vinegar. Take the pan off the heat.

Crumble the cheese into a blender and add the lemon juice. Pour in a few tablespoons of extra virgin olive oil, season well, add a splash of water and blitz into a smooth, creamy dressing.
Place a griddle pan over a high heat and leave for a few minutes to get scorching hot.
Trim and remove the tatty outer radicchio leaves, then cut into 3cm wedges and cook, cut-side down, in batches on the hot griddle pan for a few minutes on each side.
Toast the pine nuts in a dry frying pan.
Remove the radicchio to a bowl, spoon over the onion mixture and scatter in the toasted pine nuts. Toss until well combined.
Transfer to a platter or board and drizzle over the gorgonzola dressing. Finish by scattering over the rocket leaves, then crumble over extra gorgonzola, if you like, and serve straight away.