I’m not a big fan of radicchio – it’s very bitter. Grill it, though, and you’re talking about a different animal entirely, something mellow and almost sweet. Topped with a little balsamic vinegar, grilled radicchio makes a wonderful warm salad.
1/4 c. pine nuts, optional
2 heads radicchio, rinsed and dried
4 tbsp. extra-virgin olive oil, divided
Freshly ground black pepper
2 tbsp. balsamic vinegar, preferably aged
If using pine nuts, preheat the oven to 350. Toast the pine nuts on a rimmed baking sheet until they are golden, about 10 minutes.
Meanwhile, preheat the grill, grill pan or broiler to medium-high. Cut each head of radicchio into 6 wedges, drizzle with half of the oil and sprinkle with salt and pepper on all sides. Arrange the wedges in one layer on the grill, grill pan or shallow baking pan.
Grill or broil the radicchio for 6 to 8 minutes on each side or until tender and caramelized. Transfer it to a platter or plates and drizzle with the remaining 2 tablespoons oil, the balsamic vinegar and the pine nuts, if using.