Comments on: Friday Grilling: Radicchio

By: Chuck

Chuck — Thu, 15 Sep 2011 05:33:54 +0000

I can’t tell you how much I love grilled radicchio! I usually salt and oil it pretty aggressively and give it a good dash of sherry vinegar before putting it on a hot grill. Something about how the salt bitter sweet and acid combine with the char from the grill just makes it the most delicious and intense thing. It kicks my salivary glands into overdrive to the extent that I’m practically drooling now just thinking about it.

By: Run Fast Travel Slow

Run Fast Travel Slow — Tue, 30 Aug 2011 01:29:34 +0000

This sounds terrific. And you’re absolutely right about the great pairing of radicchio and balsamic. When I went to parillas (steakhouses) in Buenos Aires, I was surprised by how delicious the simple salads were… Each salad was a different lettuce (radicchio, endive, etc.), each paired with a light balsamic vinaigrette.

By: Paul Kobulnicky

Paul Kobulnicky — Mon, 29 Aug 2011 20:23:14 +0000

I make this all the time. I use a really good sherry vinegar or some other nice wine vinegar. If you char the radicchio properly, that gives you enough sweetness. I also do this in bad weather on top of the stove on a very hot cast-iron griddle (with a good exhaust hood). Both ways (inside or out) it goes well with some whole wheat gemelli and your favorite hard cheese.

By: Paul Kobulnicky

Paul Kobulnicky — Mon, 29 Aug 2011 14:19:37 +0000

Carol … depending where you are, Radicchio is a cool weather crop. Growing it in the “summer” in most of the US will get you a plant that just bolts to seed. In Ohio, I plant in early August, give it shade till Sept. then let it go. Great radicchio in late Oct.

By: Kathy

Kathy — Sat, 27 Aug 2011 01:22:41 +0000

Yum! I’ve cooked cabbage on the grill, cut into wedges and popped into foil packets with butter, salt and pepper (and sometimes a few sprigs of fresh thyme). Not technically grilling it, I guess, but it does keep the kitchen cool and the cabbage caramelizes really nicely and gets super sweet while the meat grills.

By: BJ

BJ — Fri, 26 Aug 2011 23:50:10 +0000

Donna can make ANYTHING look good! How artistic ! I know what grilled endives taste like, and I love them, but this looks better than it tastes. I find myself…..staring…..at…….

By: dan

dan — Fri, 26 Aug 2011 23:08:16 +0000

canola oil? why not motor oil, used?

By: Carol Peterman/TableFare

Carol Peterman/TableFare — Fri, 26 Aug 2011 18:21:32 +0000

Your post made me realize I need to try growing radicchio in my garden next summer! I too am a big fan of it gilled. I love the grains of salt in the photo. Just makes me want to take a bite.

By: Mantonat

Mantonat — Fri, 26 Aug 2011 17:15:55 +0000

I’ve grilled collard greens with just a little olive oil, lemon juice, and salt. They’re great because they get crispy and smoky. If I’m braising collards, I usually leave the stems, but I cut them off when grilling because they don’t cook quickly enough. Put the grilled collards on a plate with a steak or some juicy sausage on top so they soak up the juices.

By: DavidEB

DavidEB — Fri, 26 Aug 2011 15:41:07 +0000

This is great with a nice Bistecca alla fiorentina.

By: Amanda (The Expatresse)

Amanda (The Expatresse) — Fri, 26 Aug 2011 15:39:18 +0000

Doesn’t it turn a nasty color? Seems to me it tastes great, but looks dreadful when roasted or grilled.

By: Michael @ Herbivoracious

Michael @ Herbivoracious — Fri, 26 Aug 2011 15:36:42 +0000

I do something very much like this too, usually shaving a bit of reggiano on at the end. I like to bust out some naturally thick balsamico tradizionale too, since this is a dish where you can really appreciate its complexity against the bitterness of the radicchio. Love the idea of orange zest, that sounds great.