2 heads Treviso radicchio, about 7 ounces (200 grams) each
Olive oil
Sea salt and freshly ground black pepper
2 1/2 ounces (75 grams) creamy cow’s milk cheese
2 teaspoons balsamic vinegar
Cut the radicchio heads into quarters and drizzle with olive oil, turning to lightly coat the pieces. Season with salt and pepper.
Heat a gas grill to medium, or set a heavy cast iron pan over medium heat. When it is hot, add the radicchio and cook, turning often, until it is soft, brown in color, and lightly charred, about 12 minutes. Cut the cheese into pieces.
Transfer the radicchio to a serving dish. Top with pieces of the cheese and sprinkle with the balsamic vinegar. The heat of the radicchio will melt the cheese.
Recipe Variations
- Grill, drizzle with the balsamic vinegar and more olive oil, and serve with Serrano ham and fresh figs.
- Try the recipe with Belgian endive, using lemon juice instead of balsamic vinegar.
Reprinted with permission from Bitter: A Taste of the World’s Most Dangerous Flavor, with Recipes by Jennifer McLagan, copyright © 2014. Published by Ten Speed Press, an imprint of Random House LLC.