Courtesy Lindsey VandenToorn, executive chef, Edgar Bar & Kitchen, Washington, D.C.
Edgar Bar & Kitchen at The Mayflower Hotel in Washington, D.C., is known for showcasing local ingredients prepared with global influences. Any type of radicchio can be used in this recipe, though Castelfranco radicchio, which is rose-shaped with Burgundy freckled leaves, would be exceptionally pretty.
Labneh, a creamy cheese made from strained yogurt, is available at Middle Eastern and most gourmet markets, but feel free to substitute Greek yogurt.
- ½ cup extra-virgin olive oil, plus more to grill
- ¼ cup za’atar spice mix
- 4 heads radicchio, halved lengthwise with core intact
- Sea salt and fresh-cracked
- Pepper, to taste
- 1 lemon, halved
- 8 ounces labneh
- 4 radishes, trimmed and thinly sliced lengthwise, to garnish
Stir olive oil with za’atar to combine. Set aside.
Warm grill or broiler to medium-high heat. Lightly brush radicchio with olive oil, and season with salt and pepper. Grill or broil just until leaves are charred. Remove from heat, and cool to room temperature. Repeat process with lemon halves, grilling or broiling cut side of each.
Spread labneh over large platter, and arrange radicchio heads on top. Squeeze charred lemons over radicchio. Drizzle liberally with za’atar oil, and garnish with sliced radishes. Finish with salt and pepper, to taste. Serve immediately. Serves 4.