½bulbfresh fennelthinly sliced, save some fronds for garnishing
chivesfinely chopped for garninshing
Prep all the ingredients including cutting each head of radicchio into six wedges.
Husk the corn on the cob and remove all the fine silk threads.
In a bowl large enough to hold all the radicchio wedges, combine the wedges with 2 tablespoons of olive oil. Season with salt and pepper and gently stir to coat the radicchio.
Preheat the grill to medium heat.
When the grill is ready, add the radicchio wedges and corn. Carefully turn the radicchio wedges and corn every couple of minutes until the radicchio is charred and the corn lightly charred. Depending on your grill, this should take about 8 minutes but keep your eye on it.
Remove the radicchio and corn from the grill and remove the kernels from the corn cobs using a paring knife or corn cutter.
In a medium sized bowl, combine the lemion juice, lime juice and yogurt. Slowly whisk in 3 tablespoons of extra virgin olive oil, garlic, honey and some salt and pepper.
Add half the corn and half the fennel to the bowl and carefully toss to coat.
Add the radicchio wedges to the dressing and turn each wedge until coated.
Transfer the radicchio wedges and dressed vegetables to a large serving platter. Top with the extra fennel and corn. Spoon the remaining dressing on top.
Here's where you can garnish the dish with the reserved fennel fronds and chives. Season with salt and pepper, to taste.
When cutting the radicchio into wedges, leave the root end intact. This will help keep the radicchio from falling apart when grilling.