©2018 by Laurie Richardone

Proudly created by bblgum marketing

Seared Radicchio with Medjool Dates Balsamic Glaze

Updated: Jan 27, 2019

This is simple to make and has a delicious pairing of flavor profiles.


Dates are bursting with vitamins and minerals, They are a brilliant source of energy,

Just don’t over do it. A date a day…

Radicchio is a good source of selenium, phosphorus, potassium, calcium, B-vitamins and vitamin A 




Season: Autumn/Winter

Prep time: 10 minutes

Cook time: 15 minutes

Serves 4 first course

1 head radicchio

1 ball of fresh mozzarella, sliced thin ( can leave out for vegan)

1 cup balsamic vinegar, to be reduced ( recipe below)

4 medjool dates, pitted and chopped

1tbsp. fresh parsley, chopped fine

1/2 tsp.salt

1 tbsp.olive oil, or coconut oil


Cut radicchio into quarters. Brush with olive oil, and sprinkle with salt. Heat griddle or cast iron pan, on medium heat. Place radicchio in pan and sear on all sides, until browned all over.

Lay sliced mozzarella on top and lower heat to low. Place dates around radicchio and cover the pan and heat until mozzarella has melted.

Plate radicchio on four plates and drizzle with balsamic glaze and sprinkle with fresh parsley. Serve warm.


Cooks note: To make balsamic glaze pour into a sauce pan or shallow small pan and simmer on the lowest setting uncovered on the stove for up to 1 1/2 hours or until reduced and syrupy.

Make ahead and store.

Stores in refrigerator up to one month. Delicious on grilled vegetables and works well with steak or pork chops. Sprinkle with fresh parsley.