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.
1 1/2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 small head radicchio, quartered lengthwise
1 teaspoon honey
1/4 teaspoon black pepper
1/8 teaspoon kosher salt
2 tablespoons pine nuts, toasted
2 tablespoons thinly sliced fresh basil
Est. added sugars 3
How to Make It
Combine vinegar, oil, and radicchio in large bowl; toss. Let stand 10 minutes.
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.
Stir honey into vinegar mixture. Add radicchio; toss. Divide radicchio between 2 plates; top evenly with pepper, salt, nuts, and basil.