During this cooler time of the year, we were yearning for something crunchy but not too cold, so we decided to try out a charred radicchio (full of those healthy bitter compounds!) with a garlic herb vinaigrette π§π₯¬
Since we were throwing on the grill anyway, we decided to make it a party and roast some curry cauliflower, zucchini and bell pepper and some Brats π
We made both Pork Bratwurst from US Wellness Meats and Bison Brats from Northstar Bison! I am such a bison fan π¦¬π·
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And since no BBQ is complete without crispy onions, we fried some up in lard as well (for the healthy fats if you know what Iβm saying π)
For the radicchio:
1) Quarter the head and salt liberally with flaked sea salt π§
2) throw it into a medium hot grill and char it for 4 minutes on each side
The vinaigrette is simple too: gather up a high quality olive oil, coconut vinegar, salt, pepper, fresh parsley and a garlic herb seasoning π§
The ratio of oil to vinegar is 3:1 and you can scale that up to make as much as you want. Next add salt, pepper and garlic seasoning to taste and add in finely chopped parsley.
You can make a big batch and store it in the refrigerator for a quick fat fueled lunch salad the next day πͺπ»
The crispy onions are easily made as well with just a handful of ingredients π§
1) heat up lard or ghee in a pan (we like Fatworks or Pure Indian Foods)- I have a whole article about cooking fats here
2) thinly slice the onions (we have an awesome veggie sliced from Oxo)
3) fry the onions and season with salt and dried oregano until they are crispy and brown π§ π
Drizzle the charred radicchio with the vinaigrette and serve up those crispy onions with your BBQ feast ππ»
The crispy onions also go well with:
Roast Chicken π
Keto Burgers π
Grilled Branzino π