Grilled Radicchio Recipe (Foolproof, Balsamic + Parmesan)
A grilled radicchio recipe finished with balsamic glaze, shaved parmesan, and toasted walnuts — tested three times to find the exact grill time that eliminates excess bitterness.
Servings: 4 servings
Calories: 180kcal
Ingredients
For the radicchio:
- 2 medium heads radicchio, quartered through the core
- 3 tablespoon extra virgin olive oil
- 1/2 teaspoon flaky sea salt
For the topping:
- 3 tablespoon balsamic vinegar
- 1/2 cup shaved parmesan
- 1/4 cup toasted walnuts, chopped
Instructions
- Preheat a grill or grill pan to medium-high heat.
- Trim the base of the radicchio stems and cut each head into quarters through the core, keeping the core intact.
- Brush each wedge generously with olive oil, making sure it reaches between the outer leaves.
- Season the wedges with flaky salt immediately before grilling.
- Place wedges cut-side down on the hot grill and cook undisturbed for 3–4 minutes.
- Flip with tongs and grill the second side for another 3–4 minutes, until deeply charred and the core still has slight resistance.
- While the radicchio grills, warm the balsamic vinegar in a small saucepan over medium heat and simmer for 4–5 minutes until reduced by half and syrupy.
- Arrange the grilled wedges on a platter and let rest 3–4 minutes.
- Drizzle with the reduced balsamic, then top with shaved parmesan and chopped toasted walnuts while still warm.
Notes
- Salt the radicchio right before grilling, not ahead of time — early salting draws out moisture and prevents proper charring.
- If your balsamic is very sharp, reduce it before using; a mid-range bottle works fine for this recipe.
- Leftovers keep in an airtight container in the fridge for up to 3 days; reheat in a hot skillet rather than the microwave to preserve some char.
- For a dairy-free version, omit the parmesan and add an extra pinch of flaky salt at the end.
- This recipe can be made in the oven instead of on a grill — roast at 425°F for 12–15 minutes, flipping once.