Balsamic-Grilled Radicchio With Shaved Pecorino

Charred salad leaves are one of our favorite side dishes

Bitter radicchio leaves, sweet balsamic vinegar, salty cheese, and sweet orange peel come together to make a wonderfully tasty, balanced salad.

This recipe is courtesy of Epicurious.

Ingredients

• 1/3 Cup extra-virgin olive oil
• 1/4 Cup balsamic vinegar
• 6 garlic cloves, chopped
• 1 Tablespoon fresh rosemary, chopped
• 1 Teaspoon finely grated orange peel
• 1/2 Teaspoon dried crushed red pepper
• 4 heads radicchio, each quartered through the core end
• Salt and pepper, to taste
• 1 Cup pecorino romano, shaved

Recipes &mdash balsamic vinegar

1 large bag Brussel sprouts
Extra virgin olive oil
Sea salt & cracked black pepper
Infusio Basil Olive Oil
Infusio Vanilla Fig Balsamic

Preheat oven to 400 degrees.
Bring a pot of salted water to a boil. Trim ends off the bottoms of the Brussel sprouts. Par-boil the Brussel sprouts for about 7 minutes, until tender but still bright green. Drain in a colander. Place Brussel sprouts onto a baking sheet, then smash with a mallet or the bottom of a sturdy drinking glass. The result will be one thin sheet of Brussel sprouts, about ½” thick.. The thinner you smash, the crispier the end result. Drizzle with olive oil and season with sea salt and pepper. Place into oven for 30-45 minutes, or until the edges are browned and crispy. Before serving, drizzle with a small amount of Infusio Basil Olive Oil & Vanilla Fig Balsamic.

Recipes &mdash balsamic vinegar

1 large bag Brussel sprouts
Extra virgin olive oil
Sea salt & cracked black pepper
Infusio Basil Olive Oil
Infusio Vanilla Fig Balsamic

Preheat oven to 400 degrees.
Bring a pot of salted water to a boil. Trim ends off the bottoms of the Brussel sprouts. Par-boil the Brussel sprouts for about 7 minutes, until tender but still bright green. Drain in a colander. Place Brussel sprouts onto a baking sheet, then smash with a mallet or the bottom of a sturdy drinking glass. The result will be one thin sheet of Brussel sprouts, about ½” thick.. The thinner you smash, the crispier the end result. Drizzle with olive oil and season with sea salt and pepper. Place into oven for 30-45 minutes, or until the edges are browned and crispy. Before serving, drizzle with a small amount of Infusio Basil Olive Oil & Vanilla Fig Balsamic.

Recipes &mdash balsamic vinegar

1 large bag Brussel sprouts
Extra virgin olive oil
Sea salt & cracked black pepper
Infusio Basil Olive Oil
Infusio Vanilla Fig Balsamic

Preheat oven to 400 degrees.
Bring a pot of salted water to a boil. Trim ends off the bottoms of the Brussel sprouts. Par-boil the Brussel sprouts for about 7 minutes, until tender but still bright green. Drain in a colander. Place Brussel sprouts onto a baking sheet, then smash with a mallet or the bottom of a sturdy drinking glass. The result will be one thin sheet of Brussel sprouts, about ½” thick.. The thinner you smash, the crispier the end result. Drizzle with olive oil and season with sea salt and pepper. Place into oven for 30-45 minutes, or until the edges are browned and crispy. Before serving, drizzle with a small amount of Infusio Basil Olive Oil & Vanilla Fig Balsamic.

Recipes &mdash balsamic vinegar

1 large bag Brussel sprouts
Extra virgin olive oil
Sea salt & cracked black pepper
Infusio Basil Olive Oil
Infusio Vanilla Fig Balsamic

Preheat oven to 400 degrees.
Bring a pot of salted water to a boil. Trim ends off the bottoms of the Brussel sprouts. Par-boil the Brussel sprouts for about 7 minutes, until tender but still bright green. Drain in a colander. Place Brussel sprouts onto a baking sheet, then smash with a mallet or the bottom of a sturdy drinking glass. The result will be one thin sheet of Brussel sprouts, about ½” thick.. The thinner you smash, the crispier the end result. Drizzle with olive oil and season with sea salt and pepper. Place into oven for 30-45 minutes, or until the edges are browned and crispy. Before serving, drizzle with a small amount of Infusio Basil Olive Oil & Vanilla Fig Balsamic.

Recipes &mdash balsamic vinegar

1 large bag Brussel sprouts
Extra virgin olive oil
Sea salt & cracked black pepper
Infusio Basil Olive Oil
Infusio Vanilla Fig Balsamic

Preheat oven to 400 degrees.
Bring a pot of salted water to a boil. Trim ends off the bottoms of the Brussel sprouts. Par-boil the Brussel sprouts for about 7 minutes, until tender but still bright green. Drain in a colander. Place Brussel sprouts onto a baking sheet, then smash with a mallet or the bottom of a sturdy drinking glass. The result will be one thin sheet of Brussel sprouts, about ½” thick.. The thinner you smash, the crispier the end result. Drizzle with olive oil and season with sea salt and pepper. Place into oven for 30-45 minutes, or until the edges are browned and crispy. Before serving, drizzle with a small amount of Infusio Basil Olive Oil & Vanilla Fig Balsamic.

Recipes &mdash balsamic vinegar

1 large bag Brussel sprouts
Extra virgin olive oil
Sea salt & cracked black pepper
Infusio Basil Olive Oil
Infusio Vanilla Fig Balsamic

Preheat oven to 400 degrees.
Bring a pot of salted water to a boil. Trim ends off the bottoms of the Brussel sprouts. Par-boil the Brussel sprouts for about 7 minutes, until tender but still bright green. Drain in a colander. Place Brussel sprouts onto a baking sheet, then smash with a mallet or the bottom of a sturdy drinking glass. The result will be one thin sheet of Brussel sprouts, about ½” thick.. The thinner you smash, the crispier the end result. Drizzle with olive oil and season with sea salt and pepper. Place into oven for 30-45 minutes, or until the edges are browned and crispy. Before serving, drizzle with a small amount of Infusio Basil Olive Oil & Vanilla Fig Balsamic.

Recipes &mdash balsamic vinegar

1 large bag Brussel sprouts
Extra virgin olive oil
Sea salt & cracked black pepper
Infusio Basil Olive Oil
Infusio Vanilla Fig Balsamic

Preheat oven to 400 degrees.
Bring a pot of salted water to a boil. Trim ends off the bottoms of the Brussel sprouts. Par-boil the Brussel sprouts for about 7 minutes, until tender but still bright green. Drain in a colander. Place Brussel sprouts onto a baking sheet, then smash with a mallet or the bottom of a sturdy drinking glass. The result will be one thin sheet of Brussel sprouts, about ½” thick.. The thinner you smash, the crispier the end result. Drizzle with olive oil and season with sea salt and pepper. Place into oven for 30-45 minutes, or until the edges are browned and crispy. Before serving, drizzle with a small amount of Infusio Basil Olive Oil & Vanilla Fig Balsamic.

Recipes &mdash balsamic vinegar

1 large bag Brussel sprouts
Extra virgin olive oil
Sea salt & cracked black pepper
Infusio Basil Olive Oil
Infusio Vanilla Fig Balsamic

Preheat oven to 400 degrees.
Bring a pot of salted water to a boil. Trim ends off the bottoms of the Brussel sprouts. Par-boil the Brussel sprouts for about 7 minutes, until tender but still bright green. Drain in a colander. Place Brussel sprouts onto a baking sheet, then smash with a mallet or the bottom of a sturdy drinking glass. The result will be one thin sheet of Brussel sprouts, about ½” thick.. The thinner you smash, the crispier the end result. Drizzle with olive oil and season with sea salt and pepper. Place into oven for 30-45 minutes, or until the edges are browned and crispy. Before serving, drizzle with a small amount of Infusio Basil Olive Oil & Vanilla Fig Balsamic.

Recipes &mdash balsamic vinegar

1 large bag Brussel sprouts
Extra virgin olive oil
Sea salt & cracked black pepper
Infusio Basil Olive Oil
Infusio Vanilla Fig Balsamic

Preheat oven to 400 degrees.
Bring a pot of salted water to a boil. Trim ends off the bottoms of the Brussel sprouts. Par-boil the Brussel sprouts for about 7 minutes, until tender but still bright green. Drain in a colander. Place Brussel sprouts onto a baking sheet, then smash with a mallet or the bottom of a sturdy drinking glass. The result will be one thin sheet of Brussel sprouts, about ½” thick.. The thinner you smash, the crispier the end result. Drizzle with olive oil and season with sea salt and pepper. Place into oven for 30-45 minutes, or until the edges are browned and crispy. Before serving, drizzle with a small amount of Infusio Basil Olive Oil & Vanilla Fig Balsamic.

Recipes &mdash balsamic vinegar

1 large bag Brussel sprouts
Extra virgin olive oil
Sea salt & cracked black pepper
Infusio Basil Olive Oil
Infusio Vanilla Fig Balsamic

Preheat oven to 400 degrees.
Bring a pot of salted water to a boil. Trim ends off the bottoms of the Brussel sprouts. Par-boil the Brussel sprouts for about 7 minutes, until tender but still bright green. Drain in a colander. Place Brussel sprouts onto a baking sheet, then smash with a mallet or the bottom of a sturdy drinking glass. The result will be one thin sheet of Brussel sprouts, about ½” thick.. The thinner you smash, the crispier the end result. Drizzle with olive oil and season with sea salt and pepper. Place into oven for 30-45 minutes, or until the edges are browned and crispy. Before serving, drizzle with a small amount of Infusio Basil Olive Oil & Vanilla Fig Balsamic.