Think of grilling on a barbecue and you’re likely to imagine a lot of meat. Sure, there might be a token vegetable thrown in, but usually grillin’ is about burgers, hot dogs, steak, chicken, and the like. But one of the best things you might just ever eat off a grill is a vegetable, and an unusual one at that: Radicchio.
Radicchio might be mistaken for purple cabbage because it looks quite similar to it. They are both leafy vegetables in a round shape (or, oblong, in the case of radicchio treviso), and can’t help but stand out in the produce section with their purple color.
You can easily tell radicchio apart by its white striations, beautiful lines that remind me of a tiger.
In the video above I explain the similarities and differences between cabbage and radicchio. But perhaps the biggest distinguishing feature of radicchio is its taste. Simply put, it’s bitter.
Now, bitter isn’t a bad thing, unless it’s about your ex. Bitter foods, on the other hand, can play a lovely role in recipes by bringing contrast to other flavors, especially sweet ones.
With radicchio, this is exemplified when grilled and then coated with my Balsamic Molasses Vinaigrette. Here’s how to make it.
GRILLED RADICCHIO WITH BALSAMIC MOLASSES VINAIGRETTE
(Makes about 4-6 servings)
- 2 tablespoons olive oil
- 2 heads of radicchio, washed and cut into quarters
- Salt and pepper
For vinaigrette:
- 2 tablespoons molasses
- 3 tablespoons balsamic vinegar
- 1/8 teaspoon each of salt and pepper
- 1/4 cup extra virgin olive oil
Step 1: Tear off any sad-looking outer leaves of the radicchio, then rinse the head and pat dry. Cut the radicchio into quarters and lightly rub each side with olive oil and sprinkle with a pinch of salt and pepper. Place each wedge directly on the grates of a hot grill.
Step 2: Cook each side until you get nice grill marks and coloring, gently turning with tongs. The whole process should take 10 minutes or less.
Step 3: While the radicchio cooks, make the vinaigrette by whisking together the vinegar, molasses, and salt and pepper, then slowly adding the olive oil while you continue to whisk. Taste and adjust each element as needed to your preference.
Step 4: Remove the radicchio from the grille, coat with the vinaigrette, and serve and enjoy while it’s still warm. Enjoy!