Grilled Radicchio Served with Blue Cheese

Side Dish Quick & Easy

Grilled Radicchio Served with Blue Cheese

★★★★ ☆ 4.3 (135)

This simple dish brings out the smoky bitterness of radicchio, perfectly balanced by the creamy tang of blue cheese. It’s a quick and elegant way to add a burst of flavor to any meal.

◷ 20 min Total Time

♜ 4 Servings

▥ Easy Difficulty

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Ingredients

4 servings

3 tablespoons olive oil, divided 2 tablespoons white balsamic vinegar ½ teaspoon Dijon mustard salt and pepper to taste 1 head radicchio 2 tablespoons coarsely chopped pistachio nuts 2 tablespoons crumbled blue cheese

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Instructions

Step 1

Start by heating your grill to medium and give the grate a quick brush with some oil to keep things from sticking. In a small bowl, whisk together 2 tablespoons of olive oil, balsamic vinegar, Dijon mustard, plus a pinch of salt and pepper—set this dressing aside for now. Cut the radicchio into four wedges, then brush each piece with the remaining tablespoon of olive oil and sprinkle them lightly with salt. Pop the wedges onto the hot grill and cook for about 3 to 4 minutes on each side until they have a nice char. Once grilled, transfer the radicchio to a serving plate, scatter some pistachios and crumbled blue cheese over the top, and drizzle with the dressing you made earlier. Serve right away and enjoy!

Why You’ll Love This Recipe

This dish offers a wonderful balance of bitter and creamy flavors. The smoky char from grilling softens the radicchio’s natural bitterness, while the blue cheese adds a rich, tangy contrast. It’s a unique side that can elevate any meal with its bold taste and appealing texture.

Serving Suggestions

Serve warm alongside roasted meats or as part of a composed salad. A drizzle of balsamic glaze or a sprinkle of toasted nuts can add an extra layer of flavor and crunch, making the dish even more enjoyable.

Storage Tips

Store any leftovers in an airtight container in the refrigerator. Reheat gently in a skillet or oven to maintain the texture, as microwaving can make the radicchio soggy. Consume within 1-2 days for best flavor.