Grilled Radicchio Salad

By Chef Tony, Zolas Restaurant

Chef Tony shares his coveted family recipes and culinary tips to help you prepare real Italian food for your loved ones.

*Serves two

1 Fresh Radicchio
½ cup balsamic vinegar
1/3 cup chopped pancetta ham
2 tbs. basil dressing
2 tbs. crumbled goat cheese
Salt and pepper to taste

Basil dressing
½ cup of mayonnaise
2 tbs. basil pesto


raddicchio shrimp 11. Cut radicchio in half and then into thirds. Place into shallow bowl with balsamic vinegar and a pinch of salt and pepper. Marinate for 10 minutes.
2. Grill radicchio over medium heat, about 1½ minutes per side.
3. Roast chopped pancetta in a hot oven until crispy.
4. Spread 1-2 tbs. of basil dressing on a plate in a circular fashion.
5. Place grilled radicchio on top of dressing (in circular fashion). Sprinkle pancetta on top.
6. Add crumbled goat cheese, wedge of lemon and serve.

Chef T’s Comments
This salad is a personal favourite. The grilled radicchio has a smoky bitterness and the basil dressing brings a sweet taste. Then, you experience a salty kick from the pancetta with a creamy goat cheese finish. You can also make this salad into a delicious meal by simply adding grilled shrimp.


Zolas is located in Nepean at 2194 Robertson Road. Call (613) 721-022 or visit