Grilled Radicchio with Lemon and Pine Nuts
- 3 lemons, halved
- 5 medium heads radicchio, quartered lengthwise
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- Coarse salt and freshly ground black pepper
- 1/2 cup pine nuts
Preheat a grill: If using a charcoal grill, make a fire in your grill. When the charcoals are completely covered in gray ash, hold your hand about 5 inches above the grill grid; count how many seconds you can comfortably leave it there. When you can hold it there for 2 to 3 seconds, you have medium-high heat and are ready to grill. If you are using a gas grill, heat the grill for 15 minutes with the lid closed. Before beginning to cook, reduce the temperature by turning the knobs to medium-high.
Place lemons on grill, cut side down; cook until caramelized, 4 to 5 minutes.
Meanwhile, brush radicchio with 1/4 cup olive oil and season with salt and pepper; place cut side down on grill; cook, turning once, until fork tender, 4 to 5 minutes per side.
Transfer radicchio to a platter and squeeze lemon juice over it; sprinkle with pine nuts and drizzle with olive oil; serve.