Ingredients
- 3 tablespoons olive oil, divided
- 2 tablespoons white balsamic vinegar
- ½ teaspoon Dijon mustard
- salt and pepper to taste
- 1 head radicchio
- 2 tablespoons coarsely chopped pistachio nuts
- 2 tablespoons crumbled blue cheese
Why This Recipe Is So Good
This dish combines the slightly bitter crunch of radicchio with the rich, tangy flavor of blue cheese. It’s a unique way to enjoy grilled vegetables with a gourmet twist. The smoky char from the grill adds depth and makes it a perfect side or appetizer.
Expert Cooking Tips
- Grill over medium heat to avoid burning the radicchio leaves.
- Use a brush to lightly coat the radicchio with olive oil to prevent sticking.
- Crumble the blue cheese on top just before serving to keep it creamy and fresh.
- Use a brush to lightly coat the radicchio with olive oil to prevent sticking.
- Crumble the blue cheese on top just before serving to keep it creamy and fresh.
Directions
Heat your grill to medium and give the grates a quick brush with oil so nothing sticks. In a small bowl, whisk together 2 tablespoons of olive oil, some balsamic vinegar, Dijon mustard, and a pinch of salt and pepper—this will be your dressing, so set it aside for now. Cut the radicchio into four wedges, then brush each piece with the remaining tablespoon of olive oil and sprinkle a little salt over them. Place the wedges on the grill and cook for about 3 to 4 minutes on each side, until they get those nice, smoky char marks. Once grilled, transfer the radicchio to a plate and scatter some pistachios and crumbled blue cheese on top. Finally, drizzle the dressing over everything and serve right away while it’s still warm and fresh.
Serving Options To Try
Serve alongside grilled meats or as part of a fresh salad platter. It pairs well with crusty bread and a drizzle of balsamic glaze. For a light meal, add toasted nuts or sliced pears to complement the flavors.
Leftover Care Tips
Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently in a warm oven or enjoy cold, as the radicchio can lose some texture when reheated. Avoid freezing to maintain the best taste and texture.
