One more recipe this week because I can’t help it – let’s call it week o’ the chicories since I JUST posted the escarole salad recipe as well.  People so often think of radicchio as a bitter salad green only – but once you try it as a true vegetable you will never look back!  Grilled radicchio can be done with either regular “ball” radicchio or with the “treviso” or “sugarloaf” style of radicchio – the upright growing ones that look a bit like romaine.  Grilling makes radicchio sweet to my palate – and takes on a charred flavoring that brings out its true nature – a hearty vegetable that can hang with a steak or become the centerpiece of a vegetarian feast.  Believe me, once you try this simple dish it will forever be in your menu rotations at home.  Enjoy!

Grilled Radicchio

• 1-2 heads treviso radicchio
• EVOO (extra virgin olive oil)
• favorite dressing
• salt and pepper

1. Preheat your grill.
2. Slice radicchio as seen in the picture – through the stem.  Rinse out the leaves to remove any dirt.  Let drain cut-side down on paper towels while you make dressing.  We use a balsamic vinaigrette (see escarole salad recipe).
3. Rub bottom leaves with EVOO.  Drizzle EVOO on cut-side of radicchio and sprinkle with salt and pepper.  Place on grill cut-side up.  Grill with cover down for 5-7 minutes.  When bottom leaves are getting a slight char, grill radicchio cut-side down for 5-7 minutes.
4. When done cooking, remove radicchio to platter to rest and drizzle dressing over.
5. When ready to serve, chop radicchio and serve!