Radicchio is from the chicory family, and much like frisee, it's very bitter when eaten raw. When you cook radicchio though, the sugars in the leaves caramelize and make it less bitter. I'm not the biggest fan of bitter foods, but I love this recipe for grilled radicchio that we made for lunch today. The grilling, along with blue cheese and a balsamic glaze makes it a great side dish for the summer!
Grilled Radicchio with Walnuts and Blue Cheese
1 head of raddichio
4 oz of blue cheese
1/2 cup walnuts
Salt to taste
1) Preheat your grill. (Note: If you don't have a grill, you can always sautee in a cast iron skillet or bake in a 400 degree oven for 15 minutes)
2) Cut the raddichio into 4 wedges.
3) Once the grill is heated, put the raddichio wedges on and drizzel walnut oil over top. Let cook for 15-20 minutes or until slightly charred. (Note: The more you let it cook, the less bitter it will taste)
4) While the raddichio is cooking, heat a skillet over medium heat. Pour the walnuts in the skillet to toast for about 5 minutes. Remove from heat when toasted but not burned.
5). When raddichio is charred, remove from grill. Sprinkle walnuts and blue cheese, and drizzle balsamic glaze over each wedge. Sprinkle a little bit of salt on top if the raddichio is still a little bitter. Enjoy!
*You can buy balsamic glaze at City Market. You can also very easily make your own by bringing balsamic vinegar and brown sugar to a boil then simmering on low for about 20 minutes.