The sweet vinegar sauce brings out something terribly special in this simply grilled radicchio. A pop of saltiness from the pecorino is always welcome!
Chef Michelle Gayer has created a delectable menu that will bring everyone to the table, wherever they are
Recipes by Michelle Gayer + Styling by Sarah Sloane Photography by Christopher Dibble + Text by Leigh Angel
CERAMICS BY JOE STECKERMEIER
2 heads radicchio, cut in quarters
2 tablespoons olive oil
4 teaspoons balsamic vinegar
1 teaspoon sugar
2 ounces pecorino cheese, thinly shaved
Maldon sea salt for finishing
- Spoon the olive oil over the radicchio in a grill pan over medium-high heat.
- Sear each side for about 3 minutes. Move to serving platter while hot.
- Combine vinegar and sugar in a small mixing bowl. Spoon over the plated, seared radicchio.
- Finish with Maldon salt and pecorino, and serve immediately.
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