📝 About This Recipe
This classic Italian preparation transforms the assertive, bitter notes of radicchio into a mellow, smoky delicacy. By grilling the wedges over high heat, the edges caramelize while the interior remains tender-crisp, creating a complex flavor profile. Drizzled with a rich balsamic glaze and topped with crunchy walnuts and salty Parmigiano, it is a sophisticated side dish that perfectly balances sweet, sour, and bitter elements.
🥗 Ingredients
Main Ingredients
- 2 large Radicchio heads (preferably Treviso or Chioggia variety)
- 1/4 cups Extra virgin olive oil (high quality)
- 1 teaspoon Kosher salt
- 1/2 teaspoon Freshly cracked black pepper
For the Balsamic Glaze
- 1/2 cups Balsamic vinegar of Modena
- 1 tablespoon Honey (can substitute with maple syrup)
- 1 sprig Fresh thyme
For Garnish & Finishing
- 1/2 cups Walnut halves (toasted and roughly chopped)
- 1/4 cups Parmigiano-Reggiano (shaved into thin ribbons)
- 2 tablespoons Fresh flat-leaf parsley (finely chopped)
- 1 teaspoon Lemon zest (freshly grated)
- 1 pinch Flaky sea salt (such as Maldon)
👨🍳 Instructions
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1
Preheat your outdoor grill or an indoor cast-iron grill pan to medium-high heat (approximately 400°F/200°C).
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2
Prepare the radicchio by removing any wilted outer leaves. Cut each head into 6 equal wedges, ensuring that a portion of the core remains attached to each wedge so the leaves stay together during grilling.
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3
In a small saucepan over medium-low heat, combine the balsamic vinegar, honey, and the sprig of thyme. Simmer gently for 8-10 minutes until the liquid has reduced by half and coats the back of a spoon. Remove from heat and discard the thyme sprig.
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4
In a small bowl, whisk together the extra virgin olive oil, kosher salt, and black pepper.
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5
Using a pastry brush, generously coat all sides of the radicchio wedges with the seasoned olive oil mixture, making sure to get some oil between the leaves.
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6
Place the radicchio wedges on the hot grill, cut-side down. Grill for 2-3 minutes without moving them to achieve distinct char marks.
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7
Using tongs, flip the wedges to the other cut side and grill for another 2-3 minutes until the leaves are slightly wilted and charred at the edges.
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8
Briefly turn the wedges onto their rounded back side for 1 minute to ensure the core is heated through and slightly softened.
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9
Transfer the grilled radicchio to a large serving platter, arranging them in a single layer.
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10
Immediately drizzle the warm balsamic reduction over the charred wedges.
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11
Top the dish with the toasted walnuts, shaved Parmigiano-Reggiano, chopped parsley, and lemon zest.
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12
Finish with a light sprinkle of flaky sea salt and serve immediately while the radicchio is still warm.
💡 Chef's Tips
Always keep the core intact when slicing; it is the 'glue' that prevents the leaves from falling through the grill grates. If you find radicchio too bitter, soak the cut wedges in ice-cold water for 15 minutes before drying and oiling them to mellow the flavor. Ensure your grill is very hot before adding the vegetables to get a quick char without overcooking the interior into mush. Use a high-quality balsamic vinegar of Modena for the reduction to ensure a deep, syrupy consistency and complex sweetness. For a vegan version, omit the cheese or replace it with a sprinkle of nutritional yeast or toasted breadcrumbs.
🍽️ Serving Suggestions
Pair this dish with a crisp, acidic white wine like a Pinot Grigio or a Vermentino to cut through the richness. Serve as a sophisticated side to grilled ribeye steak or roasted lamb chops. Place the grilled wedges on a bed of creamy polenta for a hearty, vegetarian-friendly main course. Accompany with a fresh ball of Burrata cheese in the center of the platter for a stunning appetizer. Works beautifully alongside other grilled vegetables like asparagus or bell peppers for a summer vegetable feast.