In winemaking, we watch for bitterness as the wines develop, and take steps to remove it if necessary, so I’m naturally sensitive to bitterness on the palate. Grilling radicchio turns it from bitter to smoky, tender,
and slightly sweet. The sweetness of the balsamic and the pungency of the Gorgonzola add complexity to this Mediterranean salad. Pinot Grigio’s zingy acidity is a nice foil for the richness of the Gorgonzola in the salad.
- Yield: 6 Servings
- 3 small heads radicchio, quartered
- ¼ cup (60 ml) extra-virgin olive oil, plus more for brushing
- 1 tbsp red wine vinegar
- 1 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- ½ tsp salt
- ¼ tsp freshly ground pepper
- 4 oz (115 g) Gorgonzola cheese
- Preheat a gas grill/barbecue to medium-high, or prepare a medium-hot fire in a charcoal grill/barbecue.
- Brush the radicchio with olive oil. Place the radicchio on the grill/barbecue, cover, and cook for 2 to 3 minutes per side, or until grill-marked but still crunchy in the middle. Transfer to a plate.
- In a small bowl, whisk together the ¼ cup/60 ml olive oil, the vinegars, Dijon, salt, and pepper. Divide the grilled radicchio among 6 salad plates and crumble the Gorgonzola on top. Drizzle with the vinaigrette and serve.