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A recipe for Simple Grilled Radicchio. Simple Grilled Radicchio recipe. A recipe for Simple Grilled Radicchio with a balsamic drizzle. Simple Grilled Radicchio with a balsamic drizzle and ricotta salata. Hi guys! We’ve had a weird spike in temp out here in LA and we’re up to about 80 degrees F! This calls for an early spring celebration….grill radicchio. Grilled vegetables in general….so yum. I love grilling vegetables because t’s so easy and the results are always good…always. You get this natural smokey flavor from grilling your veg and with a light brush of some melted butter and balsamic?! Whoa so good. Sorry, just having a grilled veggie moment. :) Anyway, this radicchio me loves! I love the bitterness of radicchio, the great crunch it gives and the slightest bit of sweetness that tends to linger in your mouth, especially when grilled/charred. The grilling also softens the overall bitter flavor for those of you not so into those flavor notes. The balsamic drizzle is like radicchio’s soulmate. So good. You don’t have to add the honey by any means; the balsamic will thicken and sweeten up quite nicely on its own, but I like adding a touch of honey every now and then because it adds a “barely there, but glad it’s there” type of taste where the reduced balsamic doesn’t seem as molasses-like.

I know the grilling might be a little for some of you out there, but it’s fun to think that spring is right around the corner! Bye! xx, Jenny

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Simple Grilled Radicchio with a Balsamic Drizzle
Serves 3 to 4

1 cup balsamic vinegar
2 1/2 tablespoons honey, optional
2 tablespoons extra virgin olive oil
1 lemon, juiced
1-2 teaspoons crushed red pepper flakes
1 teaspoon ground coriander, optional
2 heads radicchio, each cut into 6 wedges (stem attached)
2 ounces shaved ricotta salata

1. Preheat grill or grill pan to high heat.
2. In a small saucepan combine balsamic vinegar and honey (if using). Stir together. Place over medium to medium-low heat and allow to simmer until reduced by half, about 30 minutes. Allow to cool completely.
3. In small bowl combine oil, lemon juice, pepper flakes, and coriander and whisk together. Brush wedges of radicchio and grill surface with oil mixture and add radicchio to grill/grill pan.
4. Grill for about 5 minutes. Flip wedges and brush again with oil mixture. Season with salt and pepper and continue to grill for 3 minutes. Remove from heat and allow to cool for 3 to 5 minutes. Adjust seasonings.
5. Drizzle with balsamic glaze and shave ricotta salata over the top. Serve.

  1. Donna Not Specified Not Specified

    Never even heard of radicchio, will have to keep an eye out! I was planning on grilling veg tonight in advance to throw into wraps and salads but after adding this I think I’ll add the honey & balsamic too :)

  2. amy @ southern sweets and eats Not Specified Not Specified

    This looks soooo yummy. Maybe I could actually get the hubby to eat this. He’s a total weirdo about veggies, but this looks so good, how could he resist?

  3. Natasha Not Specified Not Specified

    Grilled radicchio is one of my favorite things! We do it under the broiler since we don’t have a grill, and it’s fantastic. It goes especially well with bacon, honey, and pistachios. I love the dressing you’ve created–will have to try it next time!

    • Jenny Park Not Specified Not Specified

      Thank you for mentioning this bc yes, a broiler is the perfect alternative to grilling for this dish! I’m totally going to sprinkle some pistachios over this next time bc holy crap that sounds good!

  4. Janel Gradowski Not Specified Not Specified

    I drove home from the grocery store in a wicked snowstorm this morning, so not quiet grilling weather here yet! Still, I wish I would’ve gotten some radicchio to try this recipe. I live in Michigan, I can brave a bit of snow for something yummy!

  5. Mimi Not Specified Not Specified


  6. Stefanie @ Sarcastic Cooking Not Specified Not Specified

    I am so jealous of your 80 degree day! It is 40 here in Chicago, barf!I busted out my grill pan the other day just to pretend it was actually warmer outside than it was. I have to make this. I love the charred wilty-ness with the sweet and spicy.

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