Grilled Portobello and Radicchio Salad Recipe

• 1/4 cup balsamic vinegar
• 2 medium garlic cloves, thinly sliced
• 1 pound portobello mushrooms, cleaned and sliced into 2-inch-wide strips
• 1/4 cup olive oil
• 1 medium head radicchio, outer leaves discarded and remaining head sliced lengthwise into six wedges
• 1 tablespoon coarsely chopped Italian parsley

1. Combine vinegar and garlic in a small, nonreactive saucepan and bring to a boil over medium-high heat.
2. Continue to boil until thick, syrupy, and reduced by half, about 2 to 3 minutes; set aside.
3. Heat a grill pan or outdoor grill to medium high (about 375 degrees F).
4. Meanwhile, combine mushrooms and 2 tablespoons of the olive oil in a large bowl, season with salt and freshly ground black pepper, and toss to coat.
5. Grill mushrooms until browned and beginning to release some juice (you may need to do this in batches), about 6 minutes, then transfer to a serving dish.
6. Combine radicchio and remaining 2 tablespoons olive oil in a large bowl, season with salt and pepper, and toss to coat.
7. Grill radicchio until browned and charred on the edges and beginning to soften, about 4 minutes.
8. Transfer to the serving dish with the mushrooms.
9. Drizzle salad with reserved balsamic syrup, sprinkle with parsley, and serve.

balsamic vinegar, garlic, portobello mushrooms, olive oil, head radicchio, italian parsley

Taken from www.chowhound.com/recipes/grilled-portobello-and-radicchio-salad-22356 (may not work)