Recipes › Radicchio › Grilled Radicchio with Balsamic and Parmesan
Grilled Radicchio with Balsamic and Parmesan
Radicchio cut into wedges, grilled over high heat until charred and caramelized, then drizzled with aged balsamic and scattered with Parmesan shavings. Grilling tames the bitterness dramatically and brings out a nutty sweetness. Incredibly simple, visually dramatic.
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Ingredients
- 2 radicchio, cut into 8 wedges each, core intact
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar, aged, or use balsamic glaze
- 1½ oz Parmesan cheese, shaved
- ½ tsp flaky sea salt
- ¼ tsp black pepper
Contains: milk, sulphites.
Method
- Preheat grill or grill pan to high heat. Brush radicchio wedges on all sides with olive oil and season with salt and pepper.About 3 min
- Grill the wedges for 3-4 minutes per side until the outer leaves are charred and the center is slightly wilted. Keep the core intact so the wedge holds together.About 8 min
- Transfer to a serving platter. Drizzle immediately with balsamic. Scatter with Parmesan shavings. Serve warm.About 2 min
Tips
- The core holds the wedge together on the grill — don't cut it out.
- Real aged balsamic makes this dish; cheap balsamic will be too sharp.
Ring the changes
- Add walnuts and crumbled gorgonzola for a more complex version.
- Use lemon juice instead of balsamic for a brighter, less sweet finish.
Keeping it
Best eaten immediately. Grilled radicchio wilts and loses its texture within an hour.
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