Grilled vegetable side / warm appetizer

Grilled Radicchio

Name: Grilled Radicchio
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Ingredients: about 500 g / 1 lb 2 oz Radicchio heads, 2 medium; 30 ml / 2 tbsp Extra-virgin olive oil; 15 ml / 1 tbsp Balsamic vinegar; 15 ml / 1 tbsp Lemon juice; 7 g / 1 tsp Honey or maple syrup; 3 g / 1 small clove Garlic, finely grated; 4 g / 3/4 tsp Fine sea salt; 1 g / 1/2 tsp Black pepper; 2 g / 1 tsp Orange or lemon zest; 30 g / 1 oz Toasted walnuts; 20 g / 3/4 oz Shaved Parmesan or pecorino, optional; 5 g / 1/4 cup Fresh parsley, optional

Smoky, bitter-sweet radicchio wedges grilled until the edges char, the centers soften, and the leaves catch a glossy balsamic-lemon finish. A fast vegetable side for outdoor grilling, steak nights, seafood, beans, or warm antipasti.

Prep20 minTotal20 min 4 servingsEasyabout 135 kcal

Recipe video

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Method

Trim only the dry end of each radicchio head, keeping the core attached so the leaves hold together.

Cut each head into 4 firm wedges through the core.

Rinse quickly under clean running water if needed, then pat very dry so the wedges sear instead of steam.

Whisk olive oil, balsamic vinegar, lemon juice, honey, garlic, salt, and pepper into a glossy dressing.

Brush the wedges generously, letting a little dressing slip between the leaves.

Preheat an outdoor grill or grill pan to medium-high heat and lightly oil the grates.

Place the wedges cut-side down and grill for 2–3 minutes, until dark grill marks appear.

Turn to the second cut side and grill for 2 minutes more.

Set the curved leaf side on the grill for 1–2 minutes to soften the outer leaves.

If the edges darken too quickly, move the wedges to a cooler zone and cook 1–2 minutes until the centers are tender.

Transfer to a warm platter and spoon over the remaining dressing.

Add citrus zest and toasted walnuts while the radicchio is warm.

Finish with shaved Parmesan or pecorino and parsley, if using.

Serve immediately, cutting away the firm core at the table if desired.

Chef notes

Serve warm with extra balsamic droplets, toasted walnuts, citrus zest, and shaved cheese. It pairs beautifully with grilled fish, steak, roast chicken, beans, or crusty bread.

Radicchio is naturally bitter; grilling softens the bite and brings out sweetness. Keep the core intact during grilling, then trim it after serving. Use medium-high heat for clear marks without burning the thin leaves. Serve warm; refrigerate leftovers promptly in a covered container and consume within 24 hours.

Contains walnuts/tree nuts, and contains milk derivatives if Parmesan or pecorino is used. Oil the grates carefully, keep hands, utensils, and dressing away from direct flame flare-ups, refrigerate leftovers within 2 hours, and consume within 24 hours.