Grilled Portobello and Radicchio Salad
- 1 tablespoon coarsely chopped Italian parsley
- 1 medium head radicchio, outer leaves discarded and remaining head sliced lengthwise into six wedges
- ¼ cup olive oil
- 1 pound portobello mushrooms, cleaned and sliced into 2-inch-wide strips
- 2 medium garlic cloves, thinly sliced
- ¼ cup balsamic vinegar
Combine vinegar and garlic in a small, nonreactive saucepan and bring to a boil over medium-high heat. Continue to boil until thick, syrupy, and reduced by half, about 2 to 3 minutes; set aside. Heat a grill pan or outdoor grill to medium high (about 375°F). Meanwhile, combine mushrooms and 2 t...