Grilled Radicchio

This is good served with a sprinkling of sea salt, a little more olive oil, and a splash of lemon juice or balsamic vinegar.


  • 14–16 oz / 395–455 g radicchio, 2 firm round heads
  • 4–6 tbsp good olive oil
  • salt
  • freshly ground black pepper


Remove any bruised or wilted leaves and roots from the radicchio. Wash the heads and cut into quarters. Brush each piece with olive oil, season lightly and place under a moderate grill until cooked through, turning occasionally.


Grill lettuce in the same way. Use a firm, crisp lettuce, and, in addition to the olive oil and seasoning, sprinkle the cut surfaces with crushed garlic and grated cheese (Gruyère, Parmesan and Cheddar are good), before grilling.

Aubergines, courgettes, pepper and potatoes are all good grilled. Slice the aubergines and courgettes lengthways, brush each slice with olive oil, season, and grill on both sides. Quarter and deseed peppers, oil and season, and again grill on both sides, removing the skin as it peels off. Parboil, drain and dry potatoes before brushing with oil, seasoning and grilling on both sides. If the potatoes are large, slice them after parboiling.