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Grilled Radicchio and Fontina

A squeeze of lemon lends this dish a bright flavor.

  • Servings: 4

Source: Martha Stewart Living, October 1997


  • One 10-ounce head radicchio

For the Garnish

  • 3/4 cup (3 ounces) finely grated Fontina

For the Vinaigrette

  • 2 tablespoons balsamic vinegar
  • Salt and freshly ground pepper
  • 2 teaspoons chopped fresh oregano
  • 1/4 cup extra-virgin olive oil
  • Lemon wedges for serving


  1. Keeping base intact, quarter radicchio so head opens out into four wedges. Combine vinegar, salt, pepper, and 1 1/2 teaspoons oregano. Whisk in oil. Brush half the vinaigrette over and into cut radicchio.

  2. Place a grill pan over medium heat. Place radicchio, cut-side down, on the pan. Cover radicchio with a metal bowl. Cook 2 to 4 minutes, until leaves start to soften. Turn radicchio over. Tuck some of the grated cheese into leaves, separating layers a little; sprinkle some more cheese over surface, leaving a little for garnish. Cover, and cook on low heat until outer leaves are soft and cheese has melted, 3 to 5 minutes. Transfer to serving platter, drizzle with remaining half of the vinaigrette, 1/2 teaspoon oregano, and cheese. Serve with lemon wedges.

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