Grilled Radicchio with Balsamic Reduction

Grilled Radicchio with Balsamic Reduction

Charred radicchio turns smoky and mellow, balanced by a tangy-sweet balsamic reduction.

Total 25 min Makes 4 servings Calories 180/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

Grilling tames radicchio's bitterness, bringing out smoky, slightly sweet edges while the core stays crisp. A simmered balsamic reduction adds glossy sweetness and acidity, making this a sharp-flavored side for grilled meats or a simple antipasto plate.

Ingredients

  • 2 heads radicchio, quartered through the core
  • 3 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1 cup balsamic vinegar
  • 1 tablespoon honey
  • 1/4 cup shaved Parmesan cheese

Method

  1. Combine the balsamic vinegar and honey in a small saucepan over medium heat. Bring to a simmer.

  2. Simmer the balsamic mixture, stirring occasionally, until reduced by half and syrupy enough to coat the back of a spoon.

  3. Remove the reduction from the heat and set aside to cool slightly; it will thicken further as it cools.

  4. Preheat a grill or grill pan to medium-high heat, about 450°F.

  5. Brush the cut sides of each radicchio quarter with olive oil and season with salt and pepper.

  6. Place the radicchio quarters cut-side down on the grill and cook until charred and the outer leaves wilt, 3 to 4 minutes per side.

  7. Transfer the grilled radicchio to a serving platter and drizzle generously with the balsamic reduction.

  8. Top with shaved Parmesan and serve warm.

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    Grilled Radicchio with Balsamic Reduction

    Grilling tames radicchio's bitterness, bringing out smoky, slightly sweet edges while the core stays crisp. A simmered balsamic reduction adds glossy sweetness and acidity, making this a sharp-flavored side for grilled meats or a simple antipasto plate.

    25 min 4 servings 180 cal

    Ingredients

    • 2 heads radicchio, quartered through the core
    • 3 tablespoons olive oil
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon black pepper, freshly ground
    • 1 cup balsamic vinegar
    • 1 tablespoon honey
    • 1/4 cup shaved Parmesan cheese

    Method

    1. 1

      Combine the balsamic vinegar and honey in a small saucepan over medium heat. Bring to a simmer.

    2. 2

      Simmer the balsamic mixture, stirring occasionally, until reduced by half and syrupy enough to coat the back of a spoon.

    3. 3

      Remove the reduction from the heat and set aside to cool slightly; it will thicken further as it cools.

    4. 4

      Preheat a grill or grill pan to medium-high heat, about 450°F.

    5. 5

      Brush the cut sides of each radicchio quarter with olive oil and season with salt and pepper.

    6. 6

      Place the radicchio quarters cut-side down on the grill and cook until charred and the outer leaves wilt, 3 to 4 minutes per side.

    7. 7

      Transfer the grilled radicchio to a serving platter and drizzle generously with the balsamic reduction.

    8. 8

      Top with shaved Parmesan and serve warm.