Grilled Treviso Radicchio with Lemony Aïoli
Thomas J. Story
Here’s a trick from Rory’s Place's Rory and Meave McAuliffe to getting tender grilled greens cooked just right: After rinsing the radicchio, shake off excess water, but don’t worry about drying completely—the water in the leaves will help to cook the treviso before the outer leaves begin to char.
This recipe and others like it can be found in our story about Ojai restaurant Rory's Place, "Two Sisters Are Harnessing Ojai’s Bounty to Create the California Restaurant of Our Dreams," originally published in Sunset's 2022 Wellness Issue.
How to Make It
1
To make the aïoli: In a large bowl, whisk together egg yolk, garlic, half the lemon juice, and Dijon mustard. Drizzle in 1⁄2 cup olive oil very gradually, teaspoon by teaspoon, whisking the whole time. Only add more oil when the mixture is opaque. Repeat until all the olive oil is incorporated. Add salt and 1 tsp. cold water and whisk thoroughly. Then slowly whisk in the sunflower oil in the same manner. Once the oil is incorporated, whisk in the remaining lemon juice, and taste for seasoning, adding salt as needed.
2
To grill the radicchio: Heat a grill to high for direct heat cooking. Drizzle radicchio with olive oil and place it, cut side down, on the grill and cook until charred but not burnt, about 3 minutes. Turn over and cook until charred on that side, another 3 minutes or so.
3
To serve: Place a generous amount of aïoli on the plate and use the back of
a spoon to spread across the dish. Place charred radicchio over it in the center, and drizzle with muscatel vinegar and extra-virgin olive oil. Garnish with purslane clusters, and sprinkle with flaky salt. Enjoy!
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Ingredients
1 egg yolk
1 clove garlic, finely grated
juice of 1 lemon, divided
1 tsp Dijon mustard
¾ cup olive oil divided, plus more for garnish
1 tsp salt
½ cup non-GMO sunflower oil
2 or 3 heads Treviso radicchio, halved lengthwise
½ cup olive oil
2 tbsp Muscatel vinegar
flaky sea salt
1 bunch purslane, separated into small clusters of leaves
Directions
1
To make the aïoli: In a large bowl, whisk together egg yolk, garlic, half the lemon juice, and Dijon mustard. Drizzle in 1⁄2 cup olive oil very gradually, teaspoon by teaspoon, whisking the whole time. Only add more oil when the mixture is opaque. Repeat until all the olive oil is incorporated. Add salt and 1 tsp. cold water and whisk thoroughly. Then slowly whisk in the sunflower oil in the same manner. Once the oil is incorporated, whisk in the remaining lemon juice, and taste for seasoning, adding salt as needed.
2
To grill the radicchio: Heat a grill to high for direct heat cooking. Drizzle radicchio with olive oil and place it, cut side down, on the grill and cook until charred but not burnt, about 3 minutes. Turn over and cook until charred on that side, another 3 minutes or so.
3
To serve: Place a generous amount of aïoli on the plate and use the back of
a spoon to spread across the dish. Place charred radicchio over it in the center, and drizzle with muscatel vinegar and extra-virgin olive oil. Garnish with purslane clusters, and sprinkle with flaky salt. Enjoy!
