Side

Barbecued radicchio with sauerkraut and provolone

Name: Barbecue radicchio sauerkraut provolone Gregory Llewellyn
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: 1 radicchio; 1/4 red cabbage, very thinly sliced (we used a mandoline); 150g sauerkraut; 1 tbs each extra virgin olive oil and verjuice; Juice of 1 lemon; Shaved provolone, to serve; 1/4 cup (60g) sour cream; 1 tbs buttermilk; 1/2 small garlic clove, finely grated; 2 tbs Greek yoghurt; 1 tsp red wine vinegar; 2 tsp wholegrain mustard; Juice of 1/2 a lemon

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Barbecued radicchio with sauerkraut and provolone

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by Gregory Llewellyn

Apr 25, 2018

Serve this bright and colourful side at your next dinner party.

1 radicchio
1/4 red cabbage, very thinly sliced (we used a mandoline)
150g sauerkraut
1 tbs each extra virgin olive oil and verjuice
Juice of 1 lemon
Shaved provolone, to serve

Sour cream and mustard dressing

1/4 cup (60g) sour cream
1 tbs buttermilk
1/2 small garlic clove, finely grated
2 tbs Greek yoghurt
1 tsp red wine vinegar
2 tsp wholegrain mustard
Juice of 1/2 a lemon

Method

1.

For the dressing, whisk all ingredients with 1/2 tsp salt flakes and 1/4 tsp ground black pepper in a bowl until combined.
2.

Heat a barbecue or chargrill pan to high heat. Grill radicchio whole for 2 minutes each side or until grill marks appear. When cool enough to handle, tear and separate radicchio leaves, and transfer to a serving platter. Toss cabbage, sauerkraut, oil, verjuice and lemon juice in a bowl.
3.

Add cabbage mixture to platter, drizzle with a little dressing and scatter with shaved cheese. Serve with remaining dressing.