Grilled Radicchio

Radicchio halves; cut them again through the stem to make the quarters called for in this recipe.

I recently got a head of radicchio in my CSA farm share from Woven Roots Farm. Although I love radicchio and have used it often, I was quite perplexed when I picked up a head of green leaves. The radicchio I’m used to is magenta and white.

Then I cut into it! Gorgeous! I cut the head into four wedges, and also cut four figs in half. I grilled the radicchio and the figs, and served them as a side dish/salad with my favorite maple Dijon vinaigrette from The Berkshires Farm Table Cookbook. So easy!

Grilled Radicchio

Serves 4

1 head radicchio

4 figs, stem removed, cut in half from stem end to base

Olive oil for drizzling

Kosher salt for sprinkling

½ cup maple Dijon *vinaigrette (recipe here), or more as needed

Cut the radicchio head into quarters, being sure to cut through the stem so the wedges will hold together. Drizzle the radicchio wedges and the fig halves with olive oil and sprinkle with salt.

Heat the grill to medium. Grill the radicchio with the cut sides down, about 1 minute per side. Grill the figs halves, also cut side down, for about a minute.

Arrange one radicchio wedge and two fig halves on each plate. Drizzle with vinaigrette.

*I often make this salad dressing in my immersion blender and just put everything in the cup together (rather than drizzling the oils into a regular blender with the motor running). I also often make two batches at a time and keep it in a plastic squeeze bottle in the refrigerator, which makes salads even quicker and easier!