Mozzarella With Charred Radicchio and Salsa Verde
Published March 3, 2021
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2radicchio heads, outer leaves removed
- ¾cup extra-virgin olive oil, plus more for drizzling
- Kosher salt and black pepper
- ½cup chopped flat-leaf parsley, leaves and tender stems
- ½cup chopped cilantro, leaves and tender stems
- 2tablespoons finely cut chives or scallion tops
- 1tablespoon roughly chopped capers
- 1teaspoon grated lemon zest, plus 2 tablespoons lemon juice (from 1 lemon)
- ½teaspoon sumac (optional)
- 1pound fresh mozzarella, at cool room temperature
Nutritional analysis per serving (6 servings)
479 calories; 44 grams fat; 14 grams saturated fat; 0 grams trans fat; 25 grams monounsaturated fat; 3 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 18 grams protein; 414 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 475 degrees. Cut radicchio heads in half, from top to bottom. Cut each half into 2 or 3 large wedges. Drizzle each piece lightly with oil and season with salt and pepper. Lay them on a baking sheet and place on the top oven shelf. Roast until radicchio wedges are somewhat softened and charred at the edges, about 15 minutes. (Alternatively, cook the radicchio under the broiler, on the grill, or in batches on the stovetop in a cast-iron pan over high heat.)
- Step 2
As radicchio cooks, put parsley, cilantro, chives, capers and lemon zest in a small bowl. Stir in ¾ cup oil, the lemon juice and sumac, if using. Season with salt and pepper.
- Step 3
Cut the mozzarella crosswise into ¼-inch slices. For each serving, put 2 or 3 slices on one side of the plate. Set 2 wedges charred radicchio beside the mozzarella. Spoon 2 to 3 tablespoons salsa verde in the middle.
Private Notes
Comments
If the leftovers are any indication, doing this ahead of time should work just fine. The radicchio with salsa verde sat in my fridge after the shoot and was delicious the next day... and the day after that. Bringing it up to room temp is much better than eating it cold. Definitely make this!
Use the sumac if you can -- it contributes a pleasant and surprising tang -- but I bet that a handful of pomegranate seeds strewn on top would have a similar, welcome effect. I might even do both next time.
Really delicious— the crispy outside and soft inside of the radicchio was lovely. This salsa was super yum on my roasted cauliflower and crispy potatoes!
Added some sliced tomatoes from the garden. So good
Really delicious and unusual. A trick I learned from Food 52, which made radicchio accessible for me: prior to use, submerge radicchio in ice water … yes, make sure there’s ice in that water for 15 or so minutes. The bitter is eliminated.
This was excellent! I bought mozzarella at the farmers market made in the traditional way (w/o vinegar) and an open head of radicchio from another farmer, a variety I've never seen before. It needed only ten minutes in the oven. Added mint to the salsa verde. Would do that again. Use the sumac, it adds a nice note. But if you don't have any, just double the lemon.
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