Grilled Radicchio

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Preparation info

  • Serves


    • Difficulty


Appears in

A Canon of Vegetables

A Canon of Vegetables

By Raymond Sokolov

Published 2007

  • About

Radicchio was completely unavailable in the U.S. until in the early 1980s. When it did appear, it was very expensive, unless you could persuade a mystified checkout clerk that it was red cabbage. Grilling slightly reduces the bitterness of the leaves and, of course, softens them.


  • 6 medium heads radicchio
  • Olive oil
  • Salt
  • Pepper


  1. Slice the radicchio heads in half lengthwise. Cut out and discard the solid white part at the base as well as any discolored leaves.
  2. Lightly oil a shallow ovenproof dish that will just contain the sliced radicchio in a single layer. Arrange them cut side down.
  3. Fifteen minutes before you are ready to serve them, preheat the broiler.
  4. Set the dish on a rack at the oven’s highest level and broil for 3 to 4 minutes, or until the radicchio halves are barely softened and nicely colored but not blackened. Add the salt and pepper to taste. Turn them once halfway through. Of course, you can also do this by grilling the pieces directly over charcoal. Or you could braise them in a 350-degree oven for 10 to 15 minutes, covered in aluminum foil. Serve hot or cold.

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