Grilled Radicchio Wedge
A play on one of our favorite salads, the classic wedge, in season radicchio is balanced by a sweet balsamic reduction.
2 small heads radicchio, quartered lengthwise
½ cup gorgonzola cheese
1 cup balsamic vinegar
freshly ground pepper
1. For the balsamic reduction: place vinegar into a saucepan over high heat. When the vinegar begins to boil, reduce heat to a simmer and whisk until liquid evaporates by about half and the vinegar is thick enough to coat the back of a spoon. Remove from heat and let cool.
2. Preheat a grill pan over high heat.
3. Slice radicchio heads into quarters and brush with oil to coat.
4. Grill wedges 3 minutes or so on each side, until lightly charred. Transfer to a plate and season with salt and pepper.
5. Crumble the gorgonzola on top of each wedge and drizzle over the balsamic reduction.
Jean-Georges Vongerichten is known for serving up deliciously complex and unexpected combinations at his restaurants. When Jean-Georges takes you to his home kitchen, as he does in this book, it's surprising to find how simple and uncomplicated his approach to food is.
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