Low-carb Grilled Radicchio with Parmesan Dressing

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Perfection is teaming those flavours with a creamy, salty parmesan dressing. Oh yeah. This is a perfect keto side dish for when you are tired of the same old.

Hands-on  Overall 

Nutritional values (per serving)

Total Carbs 6.4 grams
Fiber 0.9 grams
Net Carbs 5.4 grams
Protein 4.8 grams
Fat 15 grams
of which Saturated 7.8 grams
Calories 170 kcal
Magnesium 18 mg (5% RDA)
Potassium 351 mg (18% EMR)

Macronutrient ratio: Calories from carbs (12%), protein (11%), fat (77%)

Ingredients (makes 8 servings)

Grilled Radicchio:
  • 800 g radicchio (1.76 lb)
  • 2 tbsp extra virgin olive oil, ghee, butter or coconut oil) (30 ml)
  • 1 tbsp balsamic vinegar (15 ml)
  • 1/2 cup full-fat cream cheese (120 g/ 4.2 oz)
  • 1/2 cup heavy cream (120 g/ 4.2 oz)
  • 1/2 cup finely grated Parmesan cheese (45 g/ 1.6 oz)
  • 1 clove garlic, minced
  • 1 tsp lemon juice
  • 2 tsp Worcestershire sauce or coconut aminos
  • black pepper, to taste


  • Carefully cut the radicchio into wedges and brush with oil.
  • Place cut side down in a hot pan and grill until softened with charred edges, turning carefully to char both sides. At the very end, drizzle with balsamic vinegar and leave to rest.
  • Place all dressing ingredients into a blender and blitz until smooth and well combined.
  • To serve, drizzle over radicchio and season with black pepper. Perfect teamed with steak, grilled chicken or roasted salmon.
  • Store radicchio in the refrigerator, covered for 3 days. Store dressing in a lidded jar, in the refrigerator, for up to 5 days.

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