Grilled Radicchio with Olive Orange Tapenade


  • The tapenade:
  • ½ cup California green ripe olives
  • ¼ cup California ripe black pitted olives
  • ½ roasted red pepper
  • ½ tsp orange zest
  • 1 tsp capers
  • 1 tbsp extra virgin olive oil
  • 2 tbsp minced flat-leaf parsley

  • The radicchio:
  • 2 heads radicchio, cut in quarters through the stem
  • 2 tbsp olive oil
  • ⅛ tsp salt
  • ⅛ tsp ground pepper


The tapenade:

  1. In the bowl of a food processor, combine the green olives, black olives, roasted pepper, orange zest and capers. Pulse to chop. Add the olive oil, salt and parsley, and pulse again until finely chopped.

The radicchio:

  1. Preheat the grill to medium-high heat.
  2. Brush the radicchio quarters with the olive, and season with salt and pepper. Grill until the radicchio is charred and the core is tender when pierced with a knife, turning occasionally, about 8 minutes total.
Recipe by:

Recipe courtesy of Dara Michalski