Raymond Sokolov

Grilled Radicchio

Preparation info
  • Serves

    6

    • Difficulty

      Easy

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.

Ingredients

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

Method

  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 d