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Yields6 Servings
  cup VSOP Tuscan Herb Extra Virgin Olive Oil
 ¼ cup VSOP Grapefruit Aged White Balsamic Vinegar
 ½ tsp Red Pepper, dried, crushed
 6 cloves Garlic, minced
 4 large Radicchio, heads; cored and quartered
 4 Romaine Lettuce, hearts
 ¼ cup Pecorino Romano, shaved
1

Whisk oil, vinegar, garlic, and crushed red pepper in large bowl.

2

Add radicchio and romaine and toss to coat. Marinate 20 minutes. Prepare barbecue (medium heat). Drain marinade into small bowl. Place radicchio and romaine on grill; sprinkle with kosher salt and fresh cracked pepper. Grill radicchio and romaine until edges are crisp and slightly charred, turning occasionally, about 6 minutes.

3

Transfer to serving platter. Drizzle with reserved marinade and sprinkle with cheese shavings. Serve as a side.

Ingredients

  cup VSOP Tuscan Herb Extra Virgin Olive Oil
 ¼ cup VSOP Grapefruit Aged White Balsamic Vinegar
 ½ tsp Red Pepper, dried, crushed
 6 cloves Garlic, minced
 4 large Radicchio, heads; cored and quartered
 4 Romaine Lettuce, hearts
 ¼ cup Pecorino Romano, shaved

Directions

1

Whisk oil, vinegar, garlic, and crushed red pepper in large bowl.

2

Add radicchio and romaine and toss to coat. Marinate 20 minutes. Prepare barbecue (medium heat). Drain marinade into small bowl. Place radicchio and romaine on grill; sprinkle with kosher salt and fresh cracked pepper. Grill radicchio and romaine until edges are crisp and slightly charred, turning occasionally, about 6 minutes.

3

Transfer to serving platter. Drizzle with reserved marinade and sprinkle with cheese shavings. Serve as a side.

Grilled Radicchio & Romaine With Shaved Pecorino Romano