Ingredients

• 2 heads of radicchio, quartered, so that each quarter has a bit of the stem end holding it together
• 1/2 cup olive oil, plus more to coat radicchio
• 1/4 cup balsamic vinegar
• 1 teaspoon salt
• 3 chopped garlic cloves
• 1/2 teaspoon mustard
• Salt and black pepper
• Pecorino or parmesan cheese for garnish

1 Make the dressing. Put the salt, garlic, mustard and balsamic vinegar into a food processor or blender and pulse to combine. With the motor running, drizzle in the olive oil slowly until the dressing comes together.

2 Prepare your grill for high, direct heat.

3 Coat quartered radicchio with olive oil and sprinkle with salt.

4 Grill the radicchio over high heat, uncovered. Keep an eye on them, as they blacken quickly. You want a little blackening, but not a cinder. When they’re done, move to a bowl and bring inside to chop.

5 Chop the radicchio quarters into bite-sized pieces and toss with the dressing and some black pepper.

Serve hot or at room temperature, garnished with grated pecorino or parmesan cheese.

Yield: Serves 4 to 6.