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Grilled radicchio with gorgonzola dressing

Grilled radicchio with gorgonzola dressing

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Grilled radicchio with gorgonzola dressing

Red onion, rocket & pine nuts

Red onion, rocket & pine nuts

Serves 6 as a side

Cooks In35 minutes

DifficultyNot too tricky

Nutrition per serving
  • Calories 236 12%

  • Fat 18.7g 27%

  • Saturates 4.9g 25%

  • Sugars 7g 8%

  • Protein 6.3g 13%

  • Carbs 9.5g 4%

Of an adult's reference intake


  • 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

Recipe From

Jamie Magazine

By Georgina Hayden


  1. 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.
  2. Add the raisins to the pan and cook, stirring, for 1 to 2 minutes, then add the vinegar. Take the pan off the heat.
  3. Crumble the cheese into a blender and add the juice of the lemon. Pour in a few tablespoons of extra virgin olive oil, season well, add a splash of water and blitz into a smooth, creamy dressing.
  4. Place a griddle pan over a high heat and leave for a few minutes to get scorching hot.
  5. 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.
  6. Toast the pine nuts in a dry frying pan.
  7. Remove the radicchio to a bowl, spoon over the onion mixture and scatter in the toasted pine nuts. Toss until well combined.
  8. 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.

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