Grilled Radicchio with Balsamic Reduction
Radicchio’s robust texture stands up well to flash grilling, and a sweet, balsamic reduction tempers its famous bitter flavor. Serve this as an easy side dish alongside steak, or add it to a pizza or farro salad with some roasted winter squash.
- 2 heads radicchio
- 2 Tbsp olive oil
- 1/2 cup balsamic vinegar
- 1 Tbsp organic cane sugar
- black pepper freshly ground
To make balsamic reduction, bring vinegar and sugar to a low boil over medium heat. Continue to boil until the vinegar reduces by half. Keep a close eye on the heat – you may need to lower it so the reduction does not burn.
Prepare a medium hot grill or heat a ridged pan on the stovetop. Cut the radicchio heads in half lengthwise, then into quarters, leaving the cores intact. Brush cut sides with olive oil and sprinkle with salt and freshly ground black pepper. Place radicchio cut side down onto the grill. Turn frequently with tongs until the edges of the leaves brown, about 6-8 minutes. Transfer to a platter.
Drizzle with balsamic reduction and season to taste.