Grilled Treviso Radicchio - Recipe
Treviso is a type of radicchio that is hugely popular in Italy, and is becoming easier to find at farmer’s markets in America. Treviso, like all radicchio, is quite bitter. I find a few bites of it invigorating but it might be too much for some folks. A milder alternative is to use a small head of Romaine lettuce for this dish, removing the coarse outer leaves first.
Grilled treviso a great first course when you already have a grill fired up for your entrees. You can serve it as is, or with grilled bread for an unusual bruschetta. A few toasted walnuts make a spectacular addition.
If you don’t have a grill going, a grill pan on the stovetop can work as well.
Grilled Treviso Radicchio
Gluten-free / Serves 4 / 5 minutes if you have a hot grill
- 1 head Treviso radicchio, regular radicchio, or romaine lettuce
- 1 tablespoon extra-virgin olive oil
- aged balsamic vinegar
- about 12 thin slices of Parmesan cheese, cut with a vegetable peeler
- handful of toasted walnuts
- flaky sea salt
- fresh ground black pepper
- Preheat a grill or a cast-iron grill pan on your stovetop to a moderate temperature.
- Cut the head of radicchio in half, lengthwise and straight through the stem. Do not cut off the stem, you need it to hold the head together.
- Brush the cut sides of the radicchio with olive oil. Place on the grill, cut side down and press down firmly to maximize contact area. Cook for about 2-3 minutes, until nicely seared and starting to wilt.
- Remove from the grill and place on serving platter. Garnish with a generous drizzle of the aged balsamic, the cheese, walnuts, a sprinkle of sea salt and freshly ground pepper. Cut into bite sized pieces and serve immediately.
