Serves: 4 as a side dish | start to finish: 20 minutes
Local Roots Farm in the Snoqualmie Valley grows outstanding Treviso radicchio and sells at the Broadway Farmers’ Market year round. You can also make this recipe with Chioggia or Verona radicchio (rounder varieties), although the longer Treviso may be easier to grill.
2 heads Treviso radicchio, about 7 ounces (200 grams) each
Olive oil
Sea salt and freshly ground pepper
2 and 1/2 ounces (75 grams) creamy cow’s milk cheese, such as
Normandy Camembert, Pierre Robert, or Brillat-Savarin
2 tablespoons balsamic vinegar
Cut the radicchio heads into quarters and drizzle with olive oil, turning to lightly coat the pieces. Season with salt and pepper. Heat a gas grill to medium, or set a heavy cast-iron pan over medium heat. When it is hot, add the radicchio and cook, turning often, until it is soft, brown in color, and lightly charred, about 12 minutes. Cut the cheese into pieces.
Transfer the radicchio to a serving dish. Top with pieces of the cheese and sprinkle with the balsamic vinegar. The heat of the radicchio will melt the cheese.
Variations: Grill, drizzle with the balsamic vinegar and more olive oil, and serve with Serrano ham and fresh figs.
Try the recipe with Belgian endive, using lemon juice instead of balsamic vinegar.
From Bitter: a Taste of the World’s Most Dangerous Flavor, with Recipes, written by Jennifer McLagan and photographed by Aya Brackett, reprinted with permission of Ten Speed Press.