Grilled Treviso Radicchio

Treviso is a type of radicchio that is hugely popular in Italy and is becoming
easier to find at farmers’ markets in America. Treviso, like all radicchio, is
quite bitter.

Ingredients

1 head Treviso radicchio, round radicchio, or romaine lettuce (see headnote)
1 tablespoon extra-virgin olive oil
Aged balsamic vinegar or thick balsamic reduction
About 12 thin slices of Parmigiano-Reggiano, cut with a vegetable peeler
1 handful toasted walnut halves Flaky sea salt (such as Maldon)
Freshly ground black pepper

Method

1. Prepare an outdoor grill or a heat a cast-iron grill pan on your stovetop
to a medium-hot temperature.

2. Cut the head of radicchio in half lengthwise, straight through the stem.
Do not cut off the stem; you need it to hold the head together.

3. Brush the cut sides of the radicchio with the olive oil. Place on the grill,
cut side down, and press down firmly with a spatula to maximize contact
area. Grill until nicely seared and starting to wilt, about 2 to 3 minutes.

4. Remove from the grill and place on a serving platter. Cut into bite-size
pieces and top with a generous drizzle of vinegar, the cheese, walnuts, a
sprinkle of sea salt, and freshly ground pepper. Serve immediately.

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