Grilled Radicchio Salad


  1. Cut radicchio in half, discard loose outside leaves and trim out core.Drizzle cut side of radicchio with 2 oz. olive oil; sprinkle with sea salt and black pepper.
  2. In separate bowl, toss tomatoes and artichokes with 4 oz. balsamic vinaigrette, ½ Tbsp. chives and season w/ sea salt and pepper.
  3. Toss beef tips with remaining olive oil, season with additional salt and pepper and tread onto bamboo skewers.
  4. Place radicchio cut side down on hot grill and cook until lightly browned and radicchio begins to wilt slightly. Place beef tips skewers on grill and cook on both sides until done.
  5. Place one half radicchio on warm plate. Lean one skewer of beef tips against radicchio. Drizzle 2 oz. of Creamy Gorgonzola dressing over radicchio and beef tips. Drizzle 1 oz. of balsamic vinaigrette over top of plate. Spoon ¼ of artichoke tomato mixture into plate.
  6. Garnish each plate with ½ Tbsp. chopped chives and 2 lemon wedges. Serve immediately.


  • 3 Assoluti® Tomato(es), Plum, (halved and quartered)
  • 6 portions beef, tender tips
  • - as desired cheese crumbles, gorgonzola
  • 3.5 tbl chives, fresh, (fresh, chopped)
  • 2 lemon(s), (cut into 6 wedges each)
  • 20 Piancone® Artichokes, Quartered, Grilled, (quartered)
  • 12 oz Piancone® Dressing, Creamy Gorgonzola
  • 4 oz Piancone® Oil, Olive, Extra Virgin
  • 3 radicchio, head(s), (large heads)
  • - to taste Roma® Black Pepper, Ground
  • 10 oz Roma® Vinaigrette, Balsamic
  • - to taste salt, sea