Grilled Radicchio, Corn, Fennel Buttermilk-Yogurt Dressing Recipe

By Churchill Downs Executive Chef David Danielson

  • 4 heads of Treviso radicchio or round, cut into 1/4s through the root
  • 4 tablespoons extra-virgin olive oil
  • 6 ears fresh yellow or sweet bi-color corn in husk
  • 3 tablespoons plain Greek yogurt
  • 3 limes juiced
  • 1/4 teaspoon grated garlic
  • 1/4 teaspoon Sorghum
  • Black pepper, freshly ground
  • 1/2 medium bulb fennel, shaved
  • Sliced scallion for garnish
  • Flaked sea salt
  • Brush the Radicchio with olive oil and season with salt
  • Place the radicchio wedges and corn on the grill. Cook, rotating occasionally as needed, until the radicchio is well charred and the corn is lightly charred
  • Shuck and cut the corn from the Cobbs. In a mixing bowl, whisk the yogurt, buttermilk, lime juice, the garlic, honey, a pinch of kosher salt together until evenly mixed. Add half the corn and fennel to the bowl with the dressing and toss briefly to coat. Place the radicchio wedges into the dressing until nicely covered
  • In a large platter, place the radicchio wedges and the dressed vegetables. Top with the remaining corn and fennel and spoon the remaining dressing on top. Garnish with some fennel fronds, scallion, sea salt, and some freshly ground black pepper

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