A lot of people find radicchio too bitter/strong to enjoy raw, but grilling it takes the edge off. In an ideal world, I'd use an indoor grill to make my radicchio, but your toaster oven will also work well.
Grilled radicchio with vinaigrette
- 1 head of radicchio
- Olive oil
- Pastry brush
- Salt and pepper
- Peel the leaves off the radicchio and lay them out on a baking pan. Brush one side lightly with oil. Lightly salt and pepper the leaves.
- Places the leaves on a heated grill and cook until slight grill marks appear and the leaves have just begun to curl up.
- Remove the leaves from the grill and cool on a plate.
- Sprinkle on vinaigrette, which you can make from 1 part vinegar and 1.5 parts oil. You can also jazz up your vinaigrette by adding mustard, lemon juice, crushed garlic or some crushed herbs.