Tuscan Grilled Radicchio Bulgur Salad | With Gorgonzola and Toasted Walnuts
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30 min
Quick
Kifli Kukták
Laktató, melengető őszi olasz gabonasaláta a venetói gasztronómia legjavából. Az enyhén füstösre grillezett, karamellizált radicchio kesernyéssége mennyei harmóniát alkot a krémes gorgonzolával, a ropogósra pirított dióval és az édeskés balzsamos öntettel forgatott puha bulgurral. Tökéletes, színes és tápláló főétel a hűvösebb napokra.
Preparation method
Preparation and cooking the bulgur
Cook the bulgur in twice its volume of lightly salted, boiling water for 12-15 minutes until tender yet pleasantly al dente, then drain and let cool until lukewarm.
Toast the walnuts in a dry skillet over medium heat for 2-3 minutes until fragrant, then transfer to a cutting board and roughly chop.
Grilling the radicchio
Wash the head of radicchio, pat dry, and cut lengthwise into wedges so that the core holds the leaves together. Brush with a little olive oil, then sear in a hot grill pan for 2-3 minutes per side until nicely grill-marked, so the outer leaves caramelize while the inside stays crisp.
Chef's tip
The slightly bitter character of the radicchio is brought into perfect balance by the caramelization in the grill pan and the sweetness of the silky honey-balsamic dressing.
If you would like an even richer dish, you can also elevate the salad with crispy fried Parma ham (prosciutto) or dried cranberries.
Ingredients
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