Roasted Radicchio and Shallots
Instructions:
- Roasting radicchio mellows its edge, leaving it with just enough spike to complement the sweet, caramelized shallots. Makes 6 servings
- 3 medium shallots, peeled
- 5 tablespoons olive oil
- 2 medium heads radicchio, outer leaves removed (see Note)
- 2 tablespoons balsamic vinegar
- 1⁄4 to 1⁄2 teaspoon salt
- Position the rack in the center of the oven and preheat the oven to 350°F.
- Place the shallots in a large baking dish, pour 2 tablespoons olive oil over them, and toss to coat. Cover with aluminum foil and roast for 30 minutes.
- Cut the radicchio heads into quarters through the base so the leaves stay intact in the quarters. Rub the remaining 3 tablespoons oil on the radicchio quarters.
- Uncover the baking dish and add the radicchio. Roast, uncovered, until the radicchio is lightly browned and the shallots are quite soft, about 20 more minutes. Transfer all to a cutting board; let stand for 10 minutes.
- Roughly chop the radicchio and shallots; scrape them and any residual oil into a large serving bowl. Toss with the balsamic vinegar and salt to serve.
- Note: Some markets are tricky: they often remove the outer leaves of radicchio heads to keep them looking fresh and bright. Check the stem and make sure there are no layers missing from the tight-pack head.