Grilled Radicchio and Brussels Sprouts With Hot Bacon Dressing
Hot Bacon Dressing
4 slices thick-cut bacon, chopped
1/2 cup apple cider vinegar
3 tablespoons balsamic vinegar
3 tablespoons water
11/2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon celery seed
Radicchio and Brussels Sprouts
1 pound (about 20 sprouts) Brussels sprouts, halved, rinsed and patted dry
Olive oil, for brushing
2 heads radicchio, halved, rinsed and patted dry
1 red onion, cut into 1/4-inch thick slivers
2 ounces crumbled cheese, such as feta, blue or goat cheese
Prepare a hot fire on one side of your grill for indirect cooking.
For the dressing, fry the chopped bacon in a medium skillet until crisp. Add the vinegars and water and heat until boiling. Lower the heat to medium and add the sugar, salt, white pepper, and celery seed, stirring well for about 2 or 3 minutes until the sugar dissolves. Set the pan aside and keep warm.
Place the Brussels sprouts in a large bowl and lightly drizzle with olive oil and toss. Place the Brussels sprouts in an oiled grill basket or grill wok. Set it on a baking tray.
Lightly brush the cut sides of the radicchio with olive oil and set on the baking tray, too, and take out to the grill.
Set the grill basket filled with Brussels sprouts directly over the fire. Toss the sprouts every few minutes and grill until they are tender when pierced with a fork, about 10 to 15 minutes, then move the basket of sprouts to the indirect side of the grill. Place the radicchio, cut-side down, over direct heat and grill until you have good grill marks, about 4 minutes.
To serve, arrange the radicchio and Brussels sprouts on a platter. Sprinkle with the onion and spoon the Hot Bacon Dressing over all. Serve at once.