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Charred radicchio wedges on a marble platter, balsamic glaze pooling with gorgonzola crumbles and walnuts.

Grilled Radicchio with Gorgonzola and Balsamic Glaze

Radicchio wedges grilled until charred and drizzled with a homemade balsamic reduction, gorgonzola, and toasted walnuts.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Italian
Calories: 194
Ingredients Method Notes

Ingredients
  

For the Balsamic Glaze (skip if using store-bought)
  • 1 cup balsamic vinegar / 240 ml
  • 2 tbsp honey
For the Radicchio
  • 2 radicchio heads medium (about 250 g each); quartered through the core
  • 3 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
For Topping
  • 1/2 cup gorgonzola / 60 g; crumbled
  • 1/3 cup walnuts / 40 g; toasted and chopped
  • 1 tbsp honey for drizzle, optional
  • 1 tsp fresh thyme leaves optional garnish

Method
 

Make the Balsamic Glaze
  1. Combine the balsamic vinegar and honey in a 1-quart / 1 L saucepan over medium heat. Bring to a gentle simmer.
  2. Simmer for 8 to 10 minutes, stirring occasionally, until reduced by about half and thick enough to coat the back of a spoon. Set aside, it will thicken more as it cools.
Grill the Radicchio
  1. Heat an outdoor grill or 30 cm / 12-inch cast-iron grill pan to medium-high, about 230 C / 450 F. Clean and lightly oil the grates.
  2. Trim any wilted outer leaves from the radicchio, then cut each head into 4 wedges through the core so the leaves stay attached, 8 wedges total.
  3. Brush the cut sides of each wedge with olive oil and season with salt and pepper.
  4. Place wedges cut-side down on the grill. Grill for 3 to 4 minutes until char marks form and the edges crisp.
  5. Flip and grill the other cut side for 3 to 4 more minutes, until the outer leaves are charred and curled but the core is still just tender-crisp. Pull them off right away, extra time turns the core mushy and brings the bitterness back.
Assemble and Serve
  1. Transfer the wedges to a platter, cut-side up.
  2. Drizzle the warm balsamic glaze generously over the wedges.
  3. Top with the crumbled gorgonzola and toasted walnuts. Drizzle with the extra tablespoon of honey and scatter thyme leaves if using. Serve warm.

Notes

  • Cut wedges through the core, not across, so the leaves stay attached.
  • Reduce glaze until it coats a spoon, about 8 to 10 minutes.
  • Pull radicchio off the grill as soon as edges char, don't wait for full wilt.
  • Toast walnuts in a dry pan for 3 to 4 minutes before chopping.