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[av_heading heading=’Grilled Radicchio Salad’ tag=’h2′ style=” size=” subheading_active=” subheading_size=’15’ padding=’10’ color=” custom_font=” av-medium-font-size-title=” av-small-font-size-title=” av-mini-font-size-title=” av-medium-font-size=” av-small-font-size=” av-mini-font-size=” admin_preview_bg=”][/av_heading]
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“Eating crappy food isn’t a reward — it’s a punishment.”
― Drew Carey
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[av_heading heading=’Ingredients’ tag=’h2′ style=” size=” subheading_active=” subheading_size=’15’ padding=’10’ color=” custom_font=” av-medium-font-size-title=” av-small-font-size-title=” av-mini-font-size-title=” av-medium-font-size=” av-small-font-size=” av-mini-font-size=” admin_preview_bg=”][/av_heading]
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- 2 medium to large heads radicchio
- 2 tablespoons extra-virgin oil, plus additional for drizzling
- Salt and freshly ground black pepper
- 1 can (15 ounces) sliced beets, drained
- 1/4 red onion, very thinly sliced
- Balsamic vinegar, for drizzling, about 1 1/2 tablespoons
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[av_heading heading=’Directions’ tag=’h2′ style=” size=” subheading_active=” subheading_size=’15’ padding=’10’ color=” custom_font=” av-medium-font-size-title=” av-small-font-size-title=” av-mini-font-size-title=” av-medium-font-size=” av-small-font-size=” av-mini-font-size=” admin_preview_bg=”][/av_heading]
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- Preheat a grill pan over high heat;
- Pour a couple of tablespoons of extra-virgin olive oil into a small dish;
- Slice radicchio heads into quarters and remove core;
- Brush quarter heads with oil on both sides and grill wedges 3 minutes or so on each side;
- Season with salt and pepper;
- Arrange wedges of grilled radicchio on a platter;
- Pile sliced beets at the center of the platter;
- Sprinkle platter with red onion and drizzle salad with balsamic vinegar and oil;
- Adjust salt and pepper and serve.
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