Grilled Radicchio with Blue Cheese Recipe

Radicchio: A type of chicory with a slightly bitter taste and vibrant purple leaves.

Olive oil: Used to brush the radicchio, adding a rich flavor and helping it to grill properly.

Salt: Enhances the natural flavors of the ingredients.

Pepper: Adds a touch of heat and depth to the dish.

Blue cheese: Crumbled over the grilled radicchio, providing a creamy and tangy contrast.

Balsamic vinegar: Drizzled over the finished dish, adding a sweet and tangy finish.

When grilling radicchio, ensure you brush it generously with olive oil to prevent it from sticking to the grill and to enhance its natural flavors. The slight charring will add a delightful smokiness that pairs perfectly with the creamy blue cheese. For an added layer of complexity, consider using a high-quality balsamic vinegar that has been aged, as it will provide a richer, more nuanced sweetness to balance the bitterness of the radicchio.

• radicchio - Substitute with endive: Endive has a similar bitter flavor and texture, making it a good alternative for grilling.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, suitable for grilling.

• salt - Substitute with soy sauce: Soy sauce adds a salty and umami flavor, enhancing the taste of grilled vegetables.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and spice, providing a different but complementary flavor profile.

• blue cheese - Substitute with goat cheese: Goat cheese has a creamy texture and tangy flavor, offering a different but equally rich taste.

• balsamic vinegar - Substitute with red wine vinegar: Red wine vinegar has a similar acidity and depth of flavor, making it a good alternative for drizzling over grilled vegetables.

• Allow the grilled radicchio to cool completely before storing. This helps prevent condensation, which can make the radicchio soggy.
• Place the cooled radicchio in an airtight container. If you have multiple layers, separate them with parchment paper to avoid sticking.
• Store the container in the refrigerator. The grilled radicchio will keep well for up to 3 days.
• To reheat, preheat your oven to 350°F (175°C). Place the radicchio on a baking sheet and warm for about 10 minutes, or until heated through. Alternatively, you can reheat it in a skillet over medium heat for a few minutes.
• If you wish to freeze the grilled radicchio, place the cooled halves on a baking sheet lined with parchment paper. Freeze until solid, then transfer to a freezer-safe bag or container.
• Label the container with the date. Frozen grilled radicchio can be stored for up to 2 months.
• To thaw, transfer the radicchio to the refrigerator and let it defrost overnight. Reheat as mentioned above.
• Note that the texture of the radicchio may change slightly after freezing, becoming softer. However, the flavors will remain delicious.
• For the blue cheese, store it separately in an airtight container in the refrigerator. Add it to the radicchio after reheating to maintain its creamy texture.
• The balsamic vinegar can be drizzled fresh each time you serve the grilled radicchio. This ensures the best flavor and presentation.

• Preheat your oven to 350°F (175°C). Place the grilled radicchio on a baking sheet lined with parchment paper. Cover loosely with aluminum foil to prevent the blue cheese from over-melting. Heat for about 10-15 minutes until warmed through.

• Use a skillet over medium heat. Add a small amount of olive oil to the pan. Place the grilled radicchio cut side down and heat for about 3-4 minutes. Flip and heat for another 2-3 minutes until warmed through. Sprinkle with extra blue cheese if desired.

• For a quick reheat, use the microwave. Place the grilled radicchio on a microwave-safe plate. Cover with a microwave-safe lid or another plate to trap steam. Heat on medium power for 1-2 minutes, checking halfway to ensure even heating.

• If you have an air fryer, preheat it to 350°F (175°C). Place the grilled radicchio in the basket and heat for about 5-7 minutes. This method helps retain the slight char and crispiness.

• For a stovetop method, use a non-stick pan over low heat. Add a splash of balsamic vinegar to the pan to create a steaming effect. Place the grilled radicchio in the pan, cover with a lid, and heat for about 5-7 minutes until warmed through.

• Grill: Used to cook the radicchio halves, providing a smoky flavor and char marks.

• Grill brush: Essential for cleaning the grill grates before and after cooking.

• Tongs: Handy for flipping the radicchio halves on the grill without piercing them.

• Basting brush: Used to brush olive oil onto the radicchio halves evenly.

• Cutting board: Provides a stable surface for halving the radicchio.

• Chef's knife: Necessary for cutting the radicchio heads in half.

• Measuring spoons: Ensures accurate measurement of olive oil and balsamic vinegar.

• Small bowl: Useful for holding the olive oil and balsamic vinegar before application.

• Serving platter: Ideal for presenting the grilled radicchio with blue cheese and balsamic drizzle.

• Salad tongs: Optional, but can be used to serve the grilled radicchio neatly.

Preheat the grill: Preheat the grill while you prepare the radicchio to save time.

Prep ingredients ahead: Measure and prepare the olive oil, salt, pepper, blue cheese, and balsamic vinegar before starting.

Use a grill basket: A grill basket can make flipping the radicchio easier and faster.

Multitask: While the radicchio is grilling, set the table or prepare other parts of the meal.

Clean as you go: Clean up any used utensils and bowls while the radicchio is on the grill to save time later.