Grilled Treviso with Pancetta Vinaigrette
Thomas J. Story
“Radicchio is an incredibly versatile ingredient in the kitchen. I love the way the outer leaves crisp up on the grill, and the inner leaves get perfectly tender,” says Sonoma-based chef Kelly Mariani.
How to Make It
1
Cook the pancetta on low to medium heat until it is golden brown and crispy. Strain into a small bowl, reserving the fat in the pan. Mince the shallot and add to the pan with the cooking fat. Sauté on low heat until translucent and tender. Add the chopped thyme and cook until just fragrant. Pour the shallot mixture into the bowl with the pancetta and add olive oil, sherry vinegar, mustard, and a pinch of salt and freshly cracked black pepper. Whisk together and taste for seasoning. Depending on how much fat the pancetta rendered, you may need to add more vinegar.
2
Heat a grill to medium. Cut the Treviso lengthwise into quarters. Drizzle with olive oil and sprinkle with sea salt. Grill until the leaves are lightly charred and the core is tender, 3 to 5 minutes. Arrange on a serving platter and generously pour the vinaigrette on top.
Ingredients
4 oz pancetta, cut into 1⁄4-inch cubes
1 small shallot
1 tsp chopped fresh thyme
2 tbsp extra-virgin olive oil
1 tbsp sherry vinegar
1 tsp Dijon mustard
salt and black pepper to taste
2 large heads radicchio di Treviso
Directions
1
Cook the pancetta on low to medium heat until it is golden brown and crispy. Strain into a small bowl, reserving the fat in the pan. Mince the shallot and add to the pan with the cooking fat. Sauté on low heat until translucent and tender. Add the chopped thyme and cook until just fragrant. Pour the shallot mixture into the bowl with the pancetta and add olive oil, sherry vinegar, mustard, and a pinch of salt and freshly cracked black pepper. Whisk together and taste for seasoning. Depending on how much fat the pancetta rendered, you may need to add more vinegar.
2
Heat a grill to medium. Cut the Treviso lengthwise into quarters. Drizzle with olive oil and sprinkle with sea salt. Grill until the leaves are lightly charred and the core is tender, 3 to 5 minutes. Arrange on a serving platter and generously pour the vinaigrette on top.
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