Grilled Balsamic Radicchio with Pine Nuts

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Grilled Balsamic Radicchio with Pine Nuts Recipe

Photo: Jennifer Causey; Styling: Claire Spollen

Radicchio—that bitter, crunchy, scarlet and white vegetable Italians adore, becomes entirely different when roasted or grilled. Red and white-veined radicchio, like its chicory relatives endive and frisée, is loved and sometimes feared for its bitter edge. Tossed into a salad, radicchio is bright and assertive. Sautéed, grilled, or baked, its sharp character mellows. Its color deepens and the flavor turns mellow and nutty, with just a hint of bitterness remaining. Serve it alongside roast pork, chicken, or beef or our Lemon-Herb Risotto with Shrimp and Haricot Verts for a full meal. 

Serves 2


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1 1/2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 small head radicchio, quartered lengthwise
Cooking spray
1 teaspoon honey
1/4 teaspoon black pepper
1/8 teaspoon kosher salt
2 tablespoons pine nuts, toasted
2 tablespoons thinly sliced fresh basil


Total: 15 Minutes

1. Combine vinegar, oil, and radicchio in large bowl; toss. Let stand 10 minutes.

2. Heat a grill pan over high. Coat pan with cooking spray. Add radicchio to pan (do not discard vinegar mixture). Grill 4 minutes or until lightly charred. Remove stem ends; discard.

3. Stir honey into vinegar mixture. Add radicchio; toss. Divide radicchio between 2 plates; top evenly with pepper, salt, nuts, and basil.

Created date

July 2016

Nutritional Information

Calories 154
Fat 11.8 g
Satfat 2 g
Monofat 6.3 g
Polyfat 3 g
Protein 3 g
Carbohydrate 10 g
Fiber 1 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 145 mg
Calcium 27 mg
Est. Added Sugars 3
Sugars 5