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Grilled Radicchio Salad

A white platter, piled with quartered grilled radicchio topped with crumbled Gorgonzola cheese.
For this grilled radicchio salad, radicchio is quartered, brushed with olive oil, and grilled until crunchy-soft. It's then tossed with blue cheese and drizzled with a quick vinaigrette. Equal parts sweet and smoky.
Christine Hanna

Prep 20 mins
Total 20 mins
6 servings
150 kcal


  • 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


  • Preheat a gas grill to medium-high or prepare a medium-hot fire in a charcoal grill.
  • 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.
  • 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.


*What is radicchio?

Belonging to the leaf-chicory family (as opposed to the herb chicory), radicchio is a bitter and spicy, red veined lettuce. And it is a lettuce--even though its tightly compact head would lead you to believe that it's part of the cabbage family. Other. lettuces in the chicory family include Belgian endive and curly endive. It's used extensively in Italian cooking, where it's often grilled with olive oil or sautéed and added to risottos. It's also popular in the autumn, as the flavour mellows considerably after the cold weather sets in.