Sauteed Radicchio and Grilled Radiccio

Sauteed Radicchio


  • 1 head radicchio
  • 2 Tbsp. olive oil
  • 1 clove garlic (optional), thinly sliced or finely chopped
  • 1/4 tsp. sea salt


Trim any brown part off the stem of the radicchio. Cut the radicchio head into quarters, cut out the core from each quarter, and cut quarters into bite-size pieces — I like to leave the pieces fairly large because it looks so pretty. Heat a large frying pan or saute pan over medium high heat. Add oil and swirl. Toss in garlic, if you like, and let it sizzle. Add radicchio, sprinkle with salt, and stir to coat with oil. Cook, stirring frequently, until radicchio is tender and starting to brown, about 8 minutes. Transfer radicchio to a serving platter. Sprinkle with more salt to taste, if you like. Serve hot or warm.

Grilled Radicchio

Preheat a grill to medium high (you should be able to hold your hand about 1 inch over the cooking grate for 3 to 4 seconds). Trim any browned edges from the stem of the radicchio. Cut the radicchio into quarters. Rub or brush the entire radicchio quarters with the oil.

Set the radicchio cut-side down on the grill. Cook until the edges are well browned, about 4 minutes. Turn to the other cut-side, sprinkle with salt, and cook until the entire piece is nicely browned and wilted, about 4 more minutes.

Remove the radicchio from grill and drizzle with balsamic vinegar. Serve hot, warm, or at room temperature.


  • 1 head radicchio
  • 1 to 2 teaspoons olive oil
  • Fine sea salt
  • 1 to 2 teaspoons balsamic vinegar



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