A grill’s direct heat turns the outside edges of kale charred and crispy while the inner leaves become tender and stay intact. Soaking the kale is essential so steam can build and cook the tough.
1/2 cup plus 1 tablespoon canola oil, plus more for brushing
1 large shallot, chopped
1/2 cup apple cider vinegar
8 juniper berries (Find them in the loose spice section of your grocery or on Amazon.com)
1/2 teaspoon caraway seeds
1/2 teaspoon yellow mustard seeds
3 sprigs thyme
1 to 2 tablespoons sugar
Freshly ground black pepper
3 heads (about 1 1/2 pounds) radicchio, halved lengthwise
2 big bunches (about 1 pound) kale, soaked in cold water
1. Heat 1 tablespoon oil in a small saucepan over medium heat. Add shallot and cook until soft, about 2 minutes. Add vinegar, juniper berries, caraway seeds, mustard seeds, thyme, sugar, and salt and pepper to taste. Bring to a boil and cook 1 to 2 minutes until sugar and salt are dissolved. Remove from heat. Let sit for 15 minutes, then strain into a small bowl, discarding solids. Slowly whisk in remaining 1/2 cup oil until emulsified.
2. Heat grill to high for direct grilling. Brush cut sides of radicchio with oil and season with salt and pepper to taste. Grill cut-side-down about 2 to 3 minutes until golden brown and slightly charred. Brush tops with oil, flip, and continue grilling 2 to 3 minutes longer until just heated through. Remove from grill. Thinly slice and place in a bowl.
3. Remove kale from water and shake gently to get some water off. Season with salt and pepper and place on grill. Cook until slightly wilted and charred on all sides, about 30 seconds per side. Remove from grill. Thinly slice and add to radicchio. Add dressing and toss to coat. Let sit at room temperature for 30 minutes to allow flavors to meld.
Nutrition score per serving: 207 calories, 16g fat (1g saturated), 15g carbs, 3g protein, 2g fiber, 101mg calcium, 43mg sodium
Recipe adapted from Bobby Flay's Barbecue Addiction by Bobby Flay with Stephanie Banyas and Sally Jackson; photo credit: Quentin Bacon