Seared radicchio

Preparation info

    • Difficulty


Appears in

Slow Cook Modern

Slow Cook Modern

By Liana Krissoff

Published 2017

  • About


  • 1 head radicchio (about 12 ounces/340 g total)
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper



    Trim the bottom of the radicchio head and cut the head into wedges that are about inches (4 cm) thick on the widest side, keeping the core intact. Put on a plate and rub the oil all over the wedges, keeping them as wedge-like as possible, and sprinkle with salt (about ½ teaspoon total) and several grindings of pepper. Heat a large skillet or sauté pan over medium-high heat. When a drop of water on the surface evaporates immediately, it’s hot enough. Add the radicchio, cut side down, in a single layer (you might need to do this in two batches) and cook without disturbing them for 2 to 3 minutes, until deeply browned. Using tongs or a thin metal spatula, turn the wedges and brown the other cut side. Remove to a platter or serving bowl and serve.