Grilled Radicchio

Preparation info
  • Serves


    • Difficulty


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By Joyce Goldstein

Published 1998

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Most of us are accustomed to seeing radicchio’s brilliant red leaves in a salad and tasting its bitter tang tempered by vinaigrette. This is another way to pair the deep dark flavor of balsamic vinaigrette with radicchio—this time it’s served hot. Be sure to cook the radicchio long enough so that the inner leaves become tender and fully cooked. To keep the radicchio from blackening, baste it with the marinade.