Grilled Radicchio
Wallis Simpson, the Duchess of Windsor, once said that you can never be too rich or too thin. She may have had a point. But she neglected to point out something far more important, at least in my world: you can never serve too many side dishes. Especially in summer, when gardens and farmer’s markets are brimming with delicious fresh produce of every shape and color.
But no matter the season, when it comes to side dishes, I belong to the school of “more is better.” For most meals that center around one protein source (meat, fish or poultry), I usually serve three or four side dishes, including wilted greens, slow-cooked beans and one or two roasted or grilled vegetables. An assortment of side dishes not only looks beautiful on the plate, but it creates a sumptuous and satisfying meal without adding lots of extra calories.
In summer, I put all sorts of vegetables on the grill. One of my favorites is radicchio. Radicchio has a distinctive bitter flavor and is often used fresh in prepared salad mixes, but it’s delicious when grilled or oven roasted and is a superb accompaniment to grilled meats.
Although there are several different types of radicchio, the two most common are the round compact heads of Rosso di Chioggia, most of which is grown locally, and the elongated Rosso di Treviso, which is traditionally imported from Italy and a little more difficult to find.
For this recipe, you can use either the round or elongated varieties. It only takes a few minutes to prepare. Cut the radicchio into halves, quarters or wedges, depending on the size of the head. For the elongated varieties, cut them lengthwise. Then brush all over with a mixture of olive oil and finely chopped garlic, sprinkle with salt and pepper, and place on a medium-hot grill. Grill for about 8 to 10 minutes or longer, turning once or twice along the way, and transfer to a serving platter. Then squeeze fresh lemon juice all over. Or if you prefer, you can substitute good-quality balsamic or sherry vinegar.
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.