Grilled radicchio
Instructions:
- Discard any bruised leaves and quarter the radicchio lengthwise, using the core to keep the pieces intact. Submerge the wedges in ice water for 1 hour, using a small plate to keep them submerged. The water will perk up the leaves and rinse away any hidden grit.
- Preheat a grill, grill pan, or skillet over medium-high heat. Shake the water off the radicchio and brush the cut sides with oil, letting a little run between the leaves. Sprinkle the cut sides with salt and pepper.
- Place the wedges cut-side down on the grill grate and cook, turning gently with tongs, until the outer leaves are browned and a little charred along the edges but the inner leaves are still firm and cool, 3 to 5 minutes. Top with the cheese and nuts, drizzle with the vinegar, and serve warm.
- Variation: You can move the wedges of radicchio to a cool corner of the grill and let them cook, turning with tongs as needed, until wilted and warmed through, about 25 minutes in all.
- What else works? You can also grill Belgian endive, romaine, and other similar vegetables with an inner core. Grilling is also a good technique for baby bok choy or other similar Asian vegetables. Season the Asian varieties with soy sauce, toasted sesame oil, and sesame seeds instead of cheese, nuts, and balsamic.