Lemon Grilled Radicchio

Though it’s usually thought of as a salad leaf, radicchio, a bittersweet purplish red head lettuce, mellows and becomes juicy when it’s lightly dressed and cooked on a grill or in a grill pan. Select tight round heads that are heavy for their size, without wilted leaves or blemishes.

Serves: 4Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy

Serves: 4


  • 4 heads radicchio
  • 3 Tbsp. extra-virgin olive oil, divided
  • 1 lemon, halved
  • 1 tsp. salt
  • 1⁄2 tsp. ground black pepper


  • Quarter the radicchio heads through the root end. In a mixing bowl, drizzle 1 1⁄2 tablespoons of olive oil over the pieces, squeeze on the lemon juice, and season with salt and pepper; toss to coat.
  • Heat a grill or stovetop grill pan to medium heat. Lay the radicchio, cut-side down, across the grill ribs. Cook until wilting is visible from the sides, only about 2 minutes. Turn to the other cut side and cook for 1 or 2 minutes more, pulling it from the grill before it goes completely limp. Serve drizzled with remaining olive oil and with extra lemon wedges on the side.