Grilled Fennel and Radicchio

Southern Living
Do not core the fennel before grilling. The core will hold the slices of fennel together.
Makes 4 servings


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4 bulbs fennel
1 head radicchio, separated into leaves
1/2 cup orange juice
1/4 cup orange marmalade
2 tablespoons olive oil
1 tablespoon white wine vinegar
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Vegetable cooking spray


Cut fennel bulbs vertically into 1/2-inch slices. Cook in boiling water to cover 3 minutes; drain. Combine fennel and radicchio in a large bowl; set aside.

Combine orange juice and next 6 ingredients in a jar. Cover tightly, and shake vigorously. Chill 1/4 cup vinaigrette; pour remaining vinaigrette over fennel and radicchio, tossing to coat. Let fennel mixture stand 15 minutes; drain.

Coat grill rack with cooking spray; place on grill over medium-hot coals (350 to 400 degrees). Place fennel on rack; cook, covered, 15 minutes, turning once. Add radicchio; cook, covered, 2 minutes. Toss fennel and radicchio with reserved vinaigrette.

Created date

February 2003