Grilled Radicchio with Balsamic & Fresh Ricotta

  • 2 tablespoons balsamic vinegar
  • 5 garlic cloves, smashed
  • 1 teaspoon fresh lemon juice
  • 1/2 cup plus 2 tablespoon extra-virgin olive oil, divided, plus additional for drizzling
  • 1 pound radicchio (preferably Treviso), quartered lengthwise, or regular radicchio, cut into 2-inch wedges
  • 1/2 cup basil leaves
  • 1/2 pound fresh ricotta

Prepare charcoal fire, light gas grill or preheat broiler.

Whisk together vinegar, garlic, lemon juice, 1/2 cup oil, and 1/2 teaspoon each of salt and pepper in a large bowl.

Put radicchio in a 4-sided sheet pan and toss with remaining 2 tablespoons oil. Grill over medium-high heat or broil 5 to 6 inches from heat, turning occasionally, until slightly wilted, 3 to 4 minutes.

Add hot radicchio to balsamic marinade and gently toss to coat. Cover bowl (to keep heat in) and marinate, tossing once or twice, at least 1 hour.

Transfer radicchio to a serving dish, pouring some of marinade over top. Scatter basil over radicchio. Drizzle ricotta with oil in a small bowl and serve with radicchio.

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