1 radicchio head, cut into quarters lengthways, retaining the base and core to keep it together.
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.