Grilled Radicchio with Parmesan Dressing

I’m not going to lie, this low-carb dish didn’t turn out as pretty as I imagined. For some reason, I expected that beautiful bright purple of the radicchio to remain once cooked… but no.

However, it tastes exactly as I imagined. By grilling the radicchio, the bitterness of the flavour is tempered and a deep mellow taste develops. Enhance that with a touch of balsamic and you have almost reached perfection.

Perfection is teaming those flavours with a creamy, salty parmesan dressing. Oh yeah. This is a perfect keto side dish for when you are tired of the same old, same old.

This healthy low-carb recipe serves eight but could be easily halved to serve four, with some dressing left over. Enjoy!

Step-by-step

1. Carefully cut the radicchio into wedges and brush with oil.

   

2. Place cut side down in a hot pan and grill until softened with charred edges, turning carefully to char both sides. At the very end, drizzle with balsamic vinegar and leave to rest.

   

3. Place all dressing ingredients into a blender and blitz until smooth and well combined.

   

4. To serve, drizzle over radicchio and season with black pepper. Perfect teamed with steak, grilled chicken or roasted salmon.

   

5. Store radicchio in the refrigerator, covered for 3 days. Store dressing in a lidded jar, in the refrigerator, for up to 5 days.

   

Recipe

Grilled Radicchio with Parmesan Dressing

★★★★★4.6 (26 ratings)

Perfectly grilled radicchio drizzled with cheesy Parmesan dressing. A quick and delicious side dish you have ...

Hands on

10m

Overall

25m

Servings

8

5.4 g

Net carbs

4.8 g

Protein

15 g

Fat

170

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings16 servings24 servings32 servings

US + metricMetricUS

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Ingredients makes 8 servings

• Grilled Radicchio:
• 800 g radicchio (1.76 lb)
• 2 tbsp extra virgin olive oil, ghee, butter or coconut oil) (30 ml)
• 1 tbsp balsamic vinegar (15 ml)
• Dressing:
• ¹/₂ cup full-fat cream cheese (120 g/ 4.2 oz)
• ¹/₂ cup heavy cream (120 g/ 4.2 oz)
• ¹/₂ cup finely grated Parmesan cheese or other Italian hard cheese (45 g/ 1.6 oz)
• 1 clove garlic, minced
• 1 tsp lemon juice
• 2 tsp Worcestershire sauce or coconut aminos
• black pepper, to taste

Instructions

1. Carefully cut the radicchio into wedges and brush with oil.

2. Place cut side down in a hot pan and grill until softened with charred edges, turning carefully to char both sides. At the very end, drizzle with balsamic vinegar and leave to rest.

3. Place all dressing ingredients into a blender and blitz until smooth and well combined.

4. To serve, drizzle over radicchio and season with black pepper. Perfect teamed with steak, grilled chicken or roasted salmon.

5. Store radicchio in the refrigerator, covered for 3 days. Store dressing in a lidded jar, in the refrigerator, for up to 5 days.

Nutrition per serving

Carbs 12%Protein 11%Fat 77% of calories

Net carbs

5.4 g

Total carbs

6.4 g

Fiber

0.9 g

Sugars

2 g

Protein

4.8 g

Fat

15 g

Saturated fat

7.8 g

Calories

170 kcal

Sodium

177 mg · 7.68% RDA

Magnesium

18 mg · 4.51% RDA

Potassium

351 mg · 17.6% EMR

Nutrition by ingredient

Per serving	Net carbs	Protein	Fat	kcal
Radicchio, raw	3.6 g	1.4 g	0.3 g	23
Olive oil, extra virgin	0 g	0 g	3.4 g	30
Balsamic vinegar, dark (excludes sweet, syrupy vinegar)	0.3 g	0 g	0 g	2
Cream cheese, soft (full-fat)	0.5 g	1.1 g	4.2 g	37
Cream, heavy whipping, pouring, full-fat (30-40% fat)	0.4 g	0.3 g	5.7 g	55
Parmesan cheese	0.2 g	2 g	1.5 g	22
Garlic, fresh	0.1 g	0 g	0 g	1
Lemon juice, raw	0 g	0 g	0 g	0
Worcestershire sauce	0.3 g	0 g	0 g	1
Pepper, black, spices	0 g	0 g	0 g	0
Total	5.4 g	4.8 g	15 g	170

• Gluten free
• Egg free
• Nut free
• Nightshade free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Pescatarian
• Vegetarian