Because radicchio is naturally bitter, grilling it transforms it into something smoky, tender, and slightly sweet. The sweetness of the balsamic and the pungency of the gorgonzola add complexity to this Mediterranean salad. Pairs well with pinot grigio.
Adapted from "The Winemaker Cooks" by Christine Hanna.
- 3 small heads radicchio, quartered
- ¼ cup extra-virgin olive oil, plus more for brushing
- 1 tablespoon red wine vinegar
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper
- 4 ounces Gorgonzola cheese
Preheat a gas grill/barbecue to medium-high, or prepare a medium-hot fire in a charcoal grill/barbecue.
Brush the radicchio with olive oil. Place the radicchio on the grill/barbecue, cover, and cook for 2–3 minutes per side, or until grill-marked but still crunchy in the middle. Transfer to a plate.
In a small bowl, whisk together the ¼ cup olive oil, the vinegars, Dijon, salt, and pepper. Divide the grilled radicchio among six plates and crumble the Gorgonzola on top. Drizzle with the vinaigrette and serve.