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    Grilled Radicchio Wedge

    Read original issue here


    makes 4

    • 2 small heads radicchio, quartered lengthwise
    • ½ cup gorgonzola cheese
    • 1 cup balsamic vinegar
    • olive oil
    • sea salt
    • 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.