Grilled Radicchio

Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. Slice the radicchio in half. Remove the core. Separate the leaves. Transfer to a covered storage container between parchment paper layers and refrigerate until needed. CCP: Refrigerate at 41°F, or below.

To prepare a la carte:

Add radicchio, ½ oz. of oil, and garlic in stainless-steel mixing bowl. Mix together with a rubber spatula until leaves are coated with the oil. Place on a heated char-grill or broiler over medium heat. Salt and pepper to taste. Cook until end of radicchio are lightly browned and leaves are tender. Add a ½ oz. of oil to a heated sauté pan. Add grapes. Sauté and toss in pan quickly. Cook until grapes are warmed through. CCP: Final internal cooking temperature must reach a minimum of 135°F, held for a minimum of 15 seconds. Place on a warmed serving plate.