This might be one of the easiest recipes on the website, and you probably have all of the ingredients on hand. Radicchio is a bitter, chicory leaf. Grilling it reduces the bitter flavor, as does the sweet balsamic. If it’s too bitter for you, try chopping the grilled leaves and tossing them with lettuce or another green, then drizzling with the balsamic syrup. Season generously with salt and fresh ground black pepper. Toasted nuts or crumbled cheese also help balance the flavors.
Balsamic syrup is ridiculously easy to make it’s worth using a whole cup of vinegar so you have leftovers. Drizzle over anything sweet or savory! If the thought of boiling vinegar is too much for you, I highly recommend F. Oliver’s 18 Year Aged Balsamic Vinegar – just drizzle it straight over the radicchio. Slice the head of radicchio right through the center, then slice into wedges, leaving a bit of the core on each piece to hold it together. Generously coat the wedges in olive oil and liberally season with salt and pepper. Grill on high and serve!
Grilled Radicchio with Balsamic Syrup
1 head radicchio
1 cup balsamic vinegar
Make the balsamic syrup. Bring the balsamic vinegar to a simmer over medium high heat and cook until the vinegar is reduced by half and coats the back of a spoon. Let cool, then transfer to a jar.
Preheat grill or grill pan to high.
Remove the outer leaves of the radicchio, then slice in half. Cut into 6 or 8 wedges, leaving the core intact. Brush with olive oil, season with salt and pepper. Grill a minute or two per side over high heat. Transfer to a platter and drizzle with the balsamic syrup.