Radicchio is a small bitter lettuce the size of a softball whose vibrant purple colour looks speculator on a plate. Grilling it or cooking it actually softens the flavour and makes it warmer to the palate.
For this grilled radicchio recipe, the radicchio is marinated quickly in sweet balsamic vinegar and then charred. The radicchio will wilt slightly while on the grill but still retain a satisfying crunch. Carefully flip it and then quickly scatter toasted walnuts and crumbled Gorgonzola cheese over top. This is a radicchio salad to please every vegetable hater, serve with a big juicy steak and a nice bottle of red wine.
Grilled Radicchio with Balsamic Vinegar, Walnuts and Gorgonzola Cheese(serves 2)
Heat your grill to high. Trim the stems of the radicchio and quarter it. Whisk together vinegar, oil and a big pinch of salt and pepper. Toss with the radicchio. Grill radicchio over medium high heat for ~ 5 minutes per side. It will very possibly flare up as the balsamic burns off. Meanwhile toast the walnuts over medium low heat until just fragrant, shaking the pan occasionally – about 5 minutes.
Remove radicchio from heat and plate 4 pieces on each plate, garnish with walnuts, cheese and a drizzle of balsamic.