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Grilled Radicchio with Olive Oil and Sea Salt



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Grilled Radicchio with Olive Oil and Sea Salt

Post by Lobo on Sat 23 Jan 2016, 10:25 pm

Grilled Radicchio with Olive Oil and Sea Salt

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A vibrant reddish purple member of the chicory family, radicchio has a fresh, bitter flavor that mellows deliciously when it is grilled until tender. A wedge makes a great side dish for grilled meat—try it with veal chops—or it can be sliced and used as a pizza or bruschetta topping or as a sandwich filling.

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  • 25


  • 2 heads radicchio 
  • 2 Tbs. olive oil 
  • Coarse sea salt and freshly ground pepper, to taste 
  • 4 tsp. balsamic vinegar 


Quarter the radicchio heads lengthwise, leaving the cores intact. Brush the cut sides generously with some of the olive oil, and season with salt and pepper.

Prepare a medium-hot fire in a grill and oil the grill rack.

Place the radicchio, cut sides down, on the grill and cook, turning frequently, until browned and tender when pierced at the core with a knife, 8 to 12 minutes total. (Close the lid if using a gas grill.)

Transfer the radicchio to a platter and drizzle each piece with about 1/2 tsp. olive oil and 1/2 tsp. vinegar. Season with additional salt and pepper, if desired. Serves 4.

Adapted from Williams-Sonoma Eat Well, by Charity Ferreira (Oxmoor House, 2008).

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