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
- 4 heads radicchio
- 3 Tbsp. extra-virgin olive oil, divided
- 1 lemon, halved
- 1 tsp. salt
- ½ tsp. ground black pepper
- Quarter the radicchio heads through the root end. In a mixing bowl, drizzle 1½ 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.