The slight bitterness of the radicchio sets off perfectly with the rich blue cheese and the sweetness of toasted walnuts.
When you grill the radicchio, the bitterness cooks out a bit. The balsamic adds a touch of sweetness, the toasted walnuts and blue cheese add a smidge of richness, and the whole thing works wonderfully together.
Harvest (or purchase at the farmer’s market) one head of radicchio.
Cut into quarters and sprinkle with olive oil, salt and pepper. Toss on a grill over medium-high heat, and grill ten to fifteen minutes, rotating every five minutes. Make sure it doesn’t burn, but let it get nice and roasty.
Meanwhile, toast a handful of walnuts in a toaster oven (or regular oven) at 400 for five or so minutes. Keep a close eye on the nuts so they don’t burn.
Pull the radicchio and chop it up after it cools. Put it in a bowl, toss with balsamic and a bit more salt and pepper. Plate the radicchio on four dishes, top with the walnuts and crumbles of blue cheese (we used Stilton), drizzle with a little bit of honey, and serve! We ate some grilled cod on the side and this was a perfect combination.
Thank you, Steve and Katherine.
- 1 head of radicchio
- 1/2 cup of walnuts (toasted)
- 1/3 cup of blue cheese
- bit of honey
- salt and pepper
- olive oil
- balsamic vinegar