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Nom Nom Nom.

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                                                                  Sure, you’ve seen radicchio and mushrooms served together before. But throwing them on the grill and finishing everything with a sweet balsamic vinegar reduction livens up the bitter radicchio and earthy mushrooms, for a winning alternative to the standard green salad. Serve this dish with our Middle Eastern Lamb Burgers or as a first course on its own. Read more about grilling.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup balsamic vinegar
                                                                  • Yes No 2 medium garlic clove
                                                                  • Yes No 1 lb portobello mushroom
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 1 medium radicchio, outer and remaining
                                                                  • Yes No 1 tbsp coarsely chopped flat leaf parsley
                                                                  • Combine vinegar and garlic in a small, nonreactive saucepan and bring to a boil over medium-high heat. Continue to boil until thick, syrupy, and reduced by half, about 2 to 3 minutes; set aside.
                                                                  • Heat a grill pan or outdoor grill to medium high (about 375°F). Meanwhile, combine mushrooms and 2 tablespoons of the olive oil in a large bowl, season with salt and freshly ground black pepper, and toss to coat. Grill mushrooms until browned and beginning to release some juice (you may need to do this in batches), about 6 minutes, then transfer to a serving dish.
                                                                  • Combine radicchio and remaining 2 tablespoons olive oil in a large bowl, season with salt and pepper, and toss to coat. Grill radicchio until browned and charred on the edges and beginning to soften, about 4 minutes. Transfer to the serving dish with the mushrooms.
                                                                  • Drizzle salad with reserved balsamic syrup, sprinkle with parsley, and serve.
                                                                  Cuisine:YesNomiddle eastern
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle

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