Grilled Radicchio and Cannellini Bean Salad
by Kristin Marchesi of Montinore Estate in Forest Grove, Oregon
Ingredients – Serves 6-8
2 heads radicchio, quartered
1/2 cup olive oil
2 cloves garlic, crushed
salt and pepper to taste
1 cup cannellini beans, drained and rinsed
½ cup cherry tomatoes, halved
1 tbl lemon juice
1 tbl verjus
a handful of chopped basil and Italian parsley
Toss quartered radicchio in olive oil, garlic, salt and pepper. Place the radicchio quarters on the grill and cover for about one minute. Turn and replace cover for another minute. Once the radicchio is charred on the edges, move it to a serving platter.
If you prefer it very tender place the quarters on a warming rack for 5-7 minutes.
Cut heart out of radicchio quarters to release individual leaves. Toss leaves with beans, tomatoes, lemon juice, verjus, and the remainder of the olive oil, herbs, salt and pepper until combined.
Serve at room temperature.
Pair it with Oregon Chardonnay
Cool climate Chardonnay, like those often produced in Oregon, are inspired by the crisp whites of Burgundy, and can be dramatically different from the oaked interpretations of California. The acidity and minerality will complement the vegetal elements and oil, while the full body will provide structure to support the charred radicchio.