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Grilled Radicchio Salad


  • 2 medium-large heads radicchio

  • 2 tablespoons extra virgin oil (EVOO), plus additional for drizzling

  • Salt and freshly ground black pepper

  • 1 can sliced beets (15 ounces), drained

  • 1/4 red onion, very thinly sliced

  • Balsamic vinegar, for drizzling, about 1 1/2 tablespoons


Pre-heat a grill pan over high heat. Pour a couple of tablespoons of EVOO into a small dish. Slice radicchio heads into quarters and remove core. Brush quarter heads with EVOO on both sides and grill wedges 3-4 minutes on each side. Season with salt and pepper. Arrange wedges of grilled radicchio on a platter. Pile sliced beets at the center of the platter. Sprinkle platter with red onion and drizzle salad with balsamic vinegar and EVOO. Adjust salt and pepper and serve.