Ingredients
- 1/4 cup – Caesar dressing
- 1 tablespoon – Pesto
- 1 – Large head red radicchio (6 to 8 ounces)
- 4 – Thin slices pancetta
- 1/4 cup – Balsamic Vinaigrette
- 1 ounce – Fresh goat cheese, crumbled
Preparation
Step 1
Combine the Caesar dressing and pesto and blend thoroughly. Remove any damaged outer leaves from the radicchio and trim any excess from the base. Cut the head into quarters lengthwise. Wrap each quarter in a slice of pancetta and secure the ends with a toothpick. Drizzle each piece with the balsamic vinaigrette, letting it run down between the leaves. Grill over a moderately hot fire until well browned on all sides, about 10 minutes in all.
During the last 2 minutes or so of cooking, remove the toothpicks, turn the radicchio bundles cut sides up and baste with about 2 tablespoons of the pesto dressing. Continue cooking until the surface is slightly glazed.
Spread the remaining pesto dressing on a large plate. Arrange the radicchio bundles on top and scatter goat cheese over all. Serve immediately.