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1 head radicchio, trimmed and cut in half
5 tbls FIORE Rosemary Olive Oil, plus more for drizzling
Sea salt and pepper
1 pound asparagus, trimmed and peeled if necessary
1 head Boston or Bibb lettuce, leaves separated
2 tbls pine nuts, toasted
FIORE Paradiso Fig Balsamic
Fresh baguette, in 1” slices

 Preheat a hot gas or charcoal grill. Brush the radicchio with Rosemary Olive Oil and place cut side down on the hot grill, cooking only until grill marks appear. Place asparagus directly on the grill.

Remove the radicchio and roll the asparagus over to cook for another minute. Then remove the asparagus and drizzle Rosemary Olive Oil on top; and season both asparagus and radicchio with salt and pepper. Lightly brush the baguette slices with Rosemary Olive Oil and add to the grill only until grill marks appear.

Divide the Boston lettuce leaves between four plates. Cut each radicchio piece in half and place on top of the lettuce leaves. Divide the asparagus into four portions, adding each to the radicchio, then sprinkle pine nuts on top. Drizzle the salads with Rose Balsamic and lightly with Rosemary Olive Oil – serve with the grilled bread slices.