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Grilled Balsamic Radicchio with Pine Nuts

Photo: Jennifer Causey; Styling: Claire Spollen

Total time 15 mins
Yield

Serves 2

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. 

Ingredients

  • 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

Nutrition 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

How to Make It

  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.