Name: Roasted Balsamic Radicchio
Yield: Makes 4 servings
Ingredients: 2 large heads of radicchio (about 1 pound total), halved through core end, each half cut into 3 wedges with some core still attached; 3 tablespoons olive oil; 1 tablespoon chopped fresh thyme; Balsamic vinegar (for drizzling)

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Roasted Balsamic RadicchioBrian Leatart

Because the vinegar is simply drizzled over the radicchio at the end, try to find an artisan-quality balsamic, such as one labeled condimento, if not a premium balsamico tradizionale. Radicchio is also good when grilled on a barbecue or in a stovetop grill pan. Oil the grill or grill pan and cook until wilted and slightly charred, turning occasionally, about 5 minutes.

Market Tip

Radicchio (red-leaf Italian chicory) is available in many varieties. The most widely distributed in this country are the round head variety (di Castelfranco or di Chioggia), traditionally used in salads, and the long, flat, finger-shaped radicchio di Treviso, which is excellent grilled.

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