Grilled Radicchio Salad


Prep time: 
30 minutes


An Italian relative of chicory, radicchio has a distinctive red and white leaves. The exact nature of its colouring depends upon how much light it has been exposed to when growing - if none at all, the contrast between the white ribs and the deep red leaves will be very strong. If it has seen some light, the white and red will be softened with patches of green or copper. Shaped like a small cabbage, it's mainly used in salads, and its bitter flavour contrasts well with milder leaves such as rocket. The leaves themselves are tender but the heads are sturdy enough to be cut and grilled.


  • 2 heads of raddicio, chopped and quartered so each stem is holding them together
  • ½ cup olive oil, plus some to coat the raddicio
  • ¼ cup balsamic vinegar
  • 1 teaspoon salt
  • 3 garlic cloves, chopped
  • ½ teaspoon mustard
  • percornio or parmesan cheese
  • salt and pepper


  1. Make the dressing. Put the salt, garlic, mustard and balsamic vinegar into a food processor or blender and pulse to combine. With the motor running, drizzle in the olive oil slowly until the dressing comes together.
  2. Prepare your grill for high, direct heat.
  3. Coat quartered radicchio with olive oil and sprinkle with salt.
  4. Grill the radicchio over high heat, uncovered. Keep an eye on them, as they blacken quickly. You want a little blackening, but not a cinder. When they’re done, move to a bowl and bring inside to chop.
  5. Chop the radicchio quarters into bite-sized pieces and toss with the dressing and some black pepper.
  6. Serve hot or at room temperature, garnished with grated pecorino or parmesan cheese.


Photo Credit: Jonny Hughes @jonny2love
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