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Grilled Radicchio Salad with Gorgonzola and Balsamic Vinaigrette

Quartering radicchio heads lengthwise and grilling them transforms its taste from bitter to gently sweet and smoky. Showering the hot-off-the-grill leaves with balsamic dressing and crumbled Gorgonzola add complexity, though not in a gild-the-lily sort of way.–Christine Hanna

LC What To Sip Note

Some foods are trickier to pair with a wine than others. This is one of those tricky ones, seeing as there’s a sweetly bitter component, a highly acidic vinegar (or vinaigrette, if you will) component, and a pungent blue cheese component. But since this recipe comes from a book titled The Winemaker Cooks, we’re not going to shy away from recommending a wine, nor is author Hanna. She suggests a Pinot Grigio, explaining that its “zingy acidity is a nice foil for the richness of the Gorgonzola in the salad.”

Grilled Radicchio Salad Recipe

  • Quick Glance
  • 20 M
  • 20 M
  • Serves 6

Ingredients

  • 3 small heads radicchio, quartered lengthwise
  • 1/4 cup extra-virgin olive oil, plus more for brushing
  • 1 tablespoon red wine vinegar
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 4 ounces Gorgonzola cheese

Directions

  • 1. Preheat a gas grill to medium-high or prepare a medium-hot fire in a charcoal grill.
  • 2. Rinse the radicchio quarters and pat them dry. Brush the radicchio quarters with oil and place the heads on the grill rack. Cover, and cook, turning as necessary, until grill-marked but still crunchy in the middle, 2 to 3 minutes per side. Transfer to a plate.
  • 3. In a small bowl, whisk together the 1/4 cup olive oil, the vinegars, mustard, salt, and pepper. Divide the grilled quarters among plates and crumble the Gorgonzola over the top. Drizzle with the balsamic vinaigrette and serve pronto.
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