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I’m not going to lie, this low-carb dish didn’t turn out as pretty as I imagined. For some reason, I expected that beautiful bright purple of the radicchio to remain once cooked… but no.
However, it tastes exactly as I imagined. By grilling the radicchio, the bitterness of the flavour is tempered and a deep mellow taste develops. Enhance that with a touch of balsamic and you have almost reached perfection.
Perfection is teaming those flavours with a creamy, salty parmesan dressing. Oh yeah. This is a perfect keto side dish for when you are tired of the same old, same old.
This healthy low-carb recipe serves eight but could be easily halved to serve four, with some dressing left over. Enjoy!
Hands-on Overall
Nutritional values (per serving)
Net carbs5.4 grams
Protein4.8 grams
Fat15 grams
Calories170 kcal
Calories from carbs 12%, protein 11%, fat 77%
Total carbs6.4 gramsFiber0.9 gramsSugars2 gramsSaturated fat7.8 gramsSodium177 mg(8% RDA)Magnesium18 mg(5% RDA)Potassium351 mg(18% EMR)
Ingredients (makes 8 servings)
Grilled Radicchio:
Dressing:
- 1/2 cup full-fat cream cheese (120 g/ 4.2 oz)
- 1/2 cup heavy cream (120 g/ 4.2 oz)
- 1/2 cup finely grated Parmesan cheese or other Italian hard cheese (45 g/ 1.6 oz)
- 1 clove garlic, minced
- 1 tsp lemon juice
- 2 tsp Worcestershire sauce or coconut aminos
- black pepper, to taste
Instructions
- Carefully cut the radicchio into wedges and brush with oil.
- Place cut side down in a hot pan and grill until softened with charred edges, turning carefully to char both sides. At the very end, drizzle with balsamic vinegar and leave to rest.
- Place all dressing ingredients into a blender and blitz until smooth and well combined.
- To serve, drizzle over radicchio and season with black pepper. Perfect teamed with steak, grilled chicken or roasted salmon.
- Store radicchio in the refrigerator, covered for 3 days. Store dressing in a lidded jar, in the refrigerator, for up to 5 days.
Grilled Radicchio with Parmesan Dressing
Step by Step
Ingredients
- 800 g radicchio (1.76 lb)
- 2 tbsp extra virgin olive oil, ghee, butter or coconut oil) (30 ml)
- 1 tbsp balsamic vinegar (15 ml)
- 1/2 cup full-fat cream cheese (120 g/ 4.2 oz)
- 1/2 cup heavy cream (120 g/ 4.2 oz)
- 1/2 cup finely grated Parmesan cheese or other Italian hard cheese (45 g/ 1.6 oz)
- 1 clove garlic, minced
- 1 tsp lemon juice
- 2 tsp Worcestershire sauce or coconut aminos
- black pepper, to taste
Instructions
- Carefully cut the radicchio into wedges and brush with oil.
- Place cut side down in a hot pan and grill until softened with charred edges, turning carefully to char both sides. At the very end, drizzle with balsamic vinegar and leave to rest.
- Place all dressing ingredients into a blender and blitz until smooth and well combined.
- To serve, drizzle over radicchio and season with black pepper. Perfect teamed with steak, grilled chicken or roasted salmon.
- Store radicchio in the refrigerator, covered for 3 days. Store dressing in a lidded jar, in the refrigerator, for up to 5 days.
Nutrition (per serving)
Calories170kcal
Net Carbs5.4g
Carbohydrates6.4g
Protein4.8g
Fat15g
Saturated Fat7.8g
Fiber0.9g
Sugar2g
Sodium177mg
Magnesium18mg
Potassium351mg
Detailed nutritional breakdown (per serving)
| Total per serving |
| 5.4 g | 4.8 g | 15 g | 170 kcal |
| Radicchio, raw |
| 3.6 g | 1.4 g | 0.3 g | 23 kcal |
| Olive oil, extra virgin |
| 0 g | 0 g | 3.4 g | 30 kcal |
| Balsamic vinegar, dark (excludes sweet, syrupy vinegar) |
| 0.3 g | 0 g | 0 g | 2 kcal |
| Cream cheese, soft (full-fat) |
| 0.5 g | 1.1 g | 4.2 g | 37 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 0.4 g | 0.3 g | 5.7 g | 55 kcal |
| Parmesan cheese |
| 0.2 g | 2 g | 1.5 g | 22 kcal |
| Garlic, fresh |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Lemon juice, raw |
| 0 g | 0 g | 0 g | 0 kcal |
| Worcestershire sauce |
| 0.3 g | 0 g | 0 g | 1 kcal |
| Pepper, black, spices |
| 0 g | 0 g | 0 g | 0 kcal |
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