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.
Trim any wilted leaves from the radicchio and cut into halves or quarters. Sprinkle the pieces with the oil and vinegar and let marinate about 30 minutes.
Heat the grill or broiler. Lightly sprinkle the radicchio with salt and pepper and grill until slightly browned and cooked through, 4 to 5 minutes each side. Serve with steak, lamb, or chicken, or enjoy it by itself as a warm first course.
© 1998 Joyce Goldstein. All rights reserved.