Grilled or Broiled Radicchio with Balsamic Glaze
Instructions:
With its odd combination of sweet-and-sour, balsamic
vinegar works miraculously to balance the bitterness of
radicchio. This makes a fine alternative to a salad and
goes especially well with rich, creamy dishes like
gratins or braised meat or poultry. It’s also a useful
ingredient: Chop it coarsely and stir it into risotto
toward the end of cooking or toss it with freshly
cooked pasta along with some olive oil and Parmesan.
Or stir it into Crouton Salad or combine it
with sliced steamed green beans or cooked cannellini
beans.
Other vegetables you can use: endive, chicory, escarole,
or romaine lettuce.
4 small or 2 large heads radicchio (about 1 pound)
2 tablespoons extra virgin olive oil
1/4 cup balsamic vinegar
1 tablespoon brown sugar or honey
Salt and freshly ground black pepper
MAKES: 4 servings
TIME: About 15 minutes
- Heat a charcoal or gas grill or a broiler to mediumhigh heat and put the rack about 4 inches from the heat source.
- Core the radicchio and cut the heads into halves or quarters, depending on their size. Rub or brush the radicchio with the olive oil, taking care to keep the wedges intact. Combine the vinegar and sugar in a small bowl until dissolved and keep handy.
- Put the radicchio wedges on the grill or on a broiler pan, cut sides toward the heat source. Grill or broil for a minute or two, then carefully turn and brush (or drizzle) with the balsamic mixture. Cook until just starting to crisp and char around the edges, another couple of minutes. Transfer to a plate or platter and sprinkle with salt and a lot of black pepper. Serve hot or at room temperature.
- Grilled Radicchio with Bacon.
- Cut the radicchio into quarters; wrap each piece with 2 to 3 slices bacon, securing the ends with toothpicks. Omit the vinegar and sugar.
- Grilled Radicchio with Bacon and Balsamic Glaze.
- Follow the preceding variation, but keep the balsamic vinegar and sugar to brush on the radicchio.
- Mediterranean Slaw.
- Just cool down the radicchio and chop the leaves. Then toss with 1/2 cup or so each of chopped fresh parsley and red onion and dress with a little olive oil or mayonnaise.