Food & Cooking Recipes Ingredients Nuts & Seeds Grilled Radicchio with Lemon and Pine Nuts 3.0 (2) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 27, 2011 Print Rate It Share Share Tweet Pin Email Yield: 10 Serves Caramelizing lemons before squeezing them over grilled radicchio brings out their juice and sweetens the flavor slightly. This recipe comes from chef Bill Taibe. Also try:Grilled Beets with Fresh Goat Cheese Dressing, Grilled Potato and Pickled Green Garlic Salad Ingredients 3 lemons, halved 5 medium heads radicchio, quartered lengthwise ¼ cup extra-virgin olive oil, plus more for drizzling Coarse salt and freshly ground black pepper ½ cup pine nuts Directions 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. Rate it Print