Grilled Radicchio
Look for fresh, compact heads of radicchio. If they’re small, you can cut them in halves or quarters, but for larger heads, cut in wedges. Serve alongside grilled fish, meat or poultry. If you’re lucky enough to have leftovers, these are also delicious cold, the next day.
Trim any limp outer leaves from radicchio. Slice each radicchio head in half through the root end. Then slice each half in half or into wedges, depending on the size. Always cut through the root end so wedges stay intact. Set aside.
In small bowl, mix together olive oil and garlic. Brush mixture all over radicchio wedges. Sprinkle with salt and freshly ground pepper to taste.
Using tongs, place radicchio on medium-hot grill and cook, turning often, until wilted and tender, about 8 to 10 minutes. They’re usually done around the time the outer leaves get a little charred. Watch carefully to make sure they don’t burn. Radicchio will turn a warm brown color when cooked.
Transfer radicchio to a large platter and squeeze lemon juice all over. Then add a little more salt and freshly ground pepper to taste. Serve warm or at room temperature.
Photography by Jim White
Carol White
Carol White is a Napa Valley-based food writer and editor who has passionately devoted herself to the study of food and cooking. She was previously based in Toronto, where she worked as a food editor for one of Canada’s most popular magazines, Canadian Living, and edited a weekly food column for Canada’s largest newspaper, The Toronto Star. Carol is also the editor of the highly successful President’s Choice Cookbook and President’s Choice Barbecue Cookbook. Over the years, Carol has evolved a style of cooking that friends call “Cuisine Carolaise.” While not French, per se, Cuisine Carolaise can be described as rustic, clean, rich in flavor and based on the freshest, best-quality ingredients available.