RECIPE: Griddled radicchio


Red radicchio is one of my favourites. Slightly tricky to find but if you do, this is so worth trying. Griddling softens and sweetens its typically bitter taste so is an ideal cooking method if you aren't enjoying it raw. You can then dress the cooked radicchio with lemon juice or better, with real balsamic of Modena. The thick, sweet and rich stuff.

1 radicchio head, cut into quarters lengthways, retaining the base and core to keep it together.
olive oil
sea salt flakes (I love Maldon)
Lemon juice or aged balsamic of modena 

Heat the griddle pan on a high heat. Brush the raddichio quarters in olive oil and grill on each side until softened and slightly crisp on the edges.

Remove and allow to cool a little. Dress with more olive oil, sea salt flakes and either lemon juice or balsamic of modena. 

Serve warm or at room temperature.