Grilled radicchio with tomato and white balsamic vinaigrette: a smoky, tangy side dish with fresh herbs and a rich tomato dressing.
1
To make dressing, whisk together vinegar, shallots, tomato paste, thyme, salt, and pepper in a medium bowl. Let stand 10 minutes. Whisk in oil until smooth.
2
Heat a grill pan over high heat. Toss radicchio quarters with oil to coat, then sprinkle with salt and pepper. Grill radicchio 7-8 minutes, turning occasionally to char all sides, until slightly wilted, but still holding their wedge shape. Place on a platter with cut sides up. Drizzle warm radicchio with dressing allowing it to get down in all the nooks and crannies. Top grilled radicchio with chopped parsley if desired.
This grilled radicchio recipe transforms the leafy vegetable with just a few minutes of high-heat cooking, creating lightly charred edges while preserving its characteristic texture. The warm wedges are finished with a tomato-white balsamic vinaigrette made with tomato paste, shallots and thyme. The combination of smoky, pleasantly bitter radicchio and tangy vinaigrette makes this an original grilled vegetable side dish with plenty of Mediterranean character.
For the best grilled radicchio wedges, keep the quarters intact so they hold their shape as they cook. Turn them occasionally to develop an even char on every side without letting the leaves become too soft. Allowing the white balsamic vinegar, shallots and tomato paste to rest together before whisking in the oil gives the dressing time to develop its flavor. Drizzle the tomato vinaigrette over the radicchio while it’s still warm so it reaches between the leaves, then finish with fresh parsley for an aromatic touch.
