Grilled Treviso Radicchio

Carefully clean the Radicchio di Treviso, removing any damaged outer leaves. Trim the very end of the root, but keep enough to hold the leaves together. Cut each head lengthwise into halves or quarters, depending on size, ensuring a portion of the root remains attached to each piece.

Brush the cut sides of the Radicchio di Treviso generously with Extra-virgin olive oil. Season both sides with Fine sea salt and Freshly ground black pepper.

Preheat a grill or a ridged grill pan to medium-high heat. Place the seasoned Radicchio di Treviso cut-side down on the hot grill. Grill for 4-6 minutes per side, or until the radicchio is tender and slightly charred, with distinct grill marks.