Grilled Radicchio with Fig Balsamic Glaze: A Delightful Side Dish with Parmigiano and Honey-Roasted Almonds
Imagine a dish where vibrant, slightly bitter greens are transformed by the smoky kiss of the grill, then elevated with a symphony of sweet, tangy, salty, and crunchy textures. This isn’t just a side dish; it’s a culinary experience designed to impress with minimal effort. While it might appear at first glance that a generous showering of Parmigiano-Reggiano cheese dominates the plate, rest assured, there’s a world of delicious, nutritious vegetables underneath, waiting to surprise and delight your palate. This recipe for Grilled Radicchio with Fig Balsamic Glaze, Parmigiano, and Honey-Roasted Almonds perfectly embodies the spirit of simple yet sophisticated cooking.
In a world where elaborate meals can consume hours, this dish stands out as a beacon of efficiency and flavor. Requiring less than five primary ingredients and ready in approximately 30 minutes or even less, it’s an ideal choice for busy weeknights or as an elegant addition to a weekend gathering. Its straightforward preparation makes it accessible to cooks of all skill levels, proving that extraordinary taste doesn’t always demand extraordinary time or expertise.
Unveiling the Charms of Radicchio: A Bitter Green Transformed
Are you intimately familiar with radicchio? For many, this striking maroon-colored leafy vegetable remains an enigma. Technically classified as a chicory, radicchio is known for its distinctive bitter flavor profile. While it’s often considered a winter vegetable, and indeed finds its way into many hearty cold-weather dishes, the art of grilling allows us to bend seasonal rules and enjoy its unique qualities even during the warmer months. Grilling, in my humble opinion, truly captures the essence of summer cooking, and radicchio, when subjected to the flames, transforms beautifully.
Let’s be upfront: if you’re generally not a fan of bitter foods, raw radicchio might not be your first choice. However, here’s the game-changer: the bitterness of radicchio mellows significantly once it’s exposed to heat. Grilling caramelizes its natural sugars, softening its sharp edge and bringing forth a more nuanced, earthy sweetness. This transformative process makes it incredibly appealing, even to those who typically shy away from bitter greens. It’s an opportunity to discover a new favorite vegetable, or to re-experience radicchio in a completely different light.
Mastering the Grill: Tips for Perfectly Cooked Radicchio
Grilling radicchio is simpler than you might think and requires just a few minutes of direct heat. I often opt for a trusty cast-iron grill pan for its convenience and ability to achieve a beautiful char indoors. However, for those who love the authentic taste of outdoor cooking, an outdoor gas or charcoal grill works just as wonderfully. The key to successful grilling lies in the preparation of the radicchio heads. Always slice them lengthwise, ensuring that the core remains intact. This crucial step prevents the radicchio from falling apart on the grill, keeping the wedges nice and compact and making them easier to handle.
Once sliced, a light brushing with good quality extra virgin olive oil and a sprinkle of kosher salt and freshly ground black pepper are all that’s needed. Heat your grill or grill pan to medium-high until it’s sizzling hot. Place the radicchio wedges cut-side down and grill for about 2 to 3 minutes per side. You’re looking for slight browning and tender leaves, but be careful not to overcook, as it can become too soft. The goal is a perfect balance of tenderness and a slight crispness, with that irresistible grilled char. After grilling, transfer the radicchio to a platter and gently press the wedges to encourage the leaves to open, allowing them to cool slightly to lukewarm or room temperature before serving.
Pro Tip: Taming the Bitterness Further
For those who are particularly sensitive to bitterness, there’s an excellent trick to temper the radicchio even further. After slicing the radicchio into wedges, submerge them in an ice water bath for 1 to 2 hours in the refrigerator. This cold soak helps draw out some of the bitter compounds. Remember to thoroughly pat the radicchio completely dry before brushing with olive oil and grilling to ensure proper caramelization and prevent steaming.
The Sweet & Tangy Touch: Fig Balsamic Glaze
To beautifully counteract the radicchio’s inherent bitterness, the grilled wedges are generously drizzled with a sweet and tangy fig balsamic glaze. If you haven’t yet experienced the delights of fig balsamic vinegar, you’re in for a treat. Its nuanced sweetness and fruitiness often make it even more appealing than traditional balsamic vinegar. However, if classic balsamic is all you have on hand, it will still yield a fantastic result.
For the uninitiated, balsamic glaze (or syrup) is simply balsamic vinegar that has been slowly reduced over heat. As it reduces, the water evaporates, concentrating the sugars and flavors, resulting in a thick, syrupy consistency. Once you discover the magic of homemade balsamic glaze, you’ll find yourself wanting to drizzle it over everything – salads, roasted vegetables, cheeses, fruits, and even desserts! It’s an incredibly versatile condiment that adds a gourmet touch to countless dishes.
Crafting Your Own Balsamic Glaze: Effortless Excellence
Making your own balsamic glaze at home is surprisingly easy and allows for superior quality control. All you need are good quality balsamic vinegar (fig-infused or traditional) and a touch of granulated sugar. Combine these two ingredients in a small saucepan and heat over medium-high heat. Allow it to simmer gently, uncovered, until the vinegar has reduced by more than half (aim for about ¼ cup from ½ cup of vinegar), or until it has thickened significantly enough to coat the back of a spoon. The process usually takes about 10-15 minutes. Once it reaches your desired consistency, remove it from the heat and let it cool completely. As it cools, it will thicken further. While many grocery stores now offer bottled balsamic glaze, I prefer the homemade version for its fresh flavor and the ability to customize its sweetness and thickness.
The Perfect Ensemble: Parmigiano-Reggiano and Honey-Roasted Almonds
No Italian-inspired dish is complete without the luxurious touch of Parmigiano-Reggiano cheese. Its salty, nutty, and umami-rich flavor profile adds incredible depth and a delightful savory contrast to the sweet glaze and slightly bitter radicchio. Using a microplane to grate fresh Parmigiano-Reggiano directly over the warm radicchio ensures the finest texture and maximum flavor distribution. The quality of your cheese truly makes a difference here, so opt for authentic Parmigiano-Reggiano for the best results.
Finally, to introduce an essential textural element and another layer of sweetness, we add honey-roasted almond slices. I often reach for convenient options like Trader Joe’s honey-roasted almond slices, which are perfectly seasoned and add a wonderful crunch and a hint of sweetness without extra effort. If you prefer, you can easily make your own by toasting plain almond slices with a drizzle of honey and a pinch of salt. The almonds provide a welcome crispness that complements the tender radicchio, tying together all the diverse flavors and textures into a harmonious bite. This combination ensures that every forkful offers a delightful interplay of bitter, sour, sweet, and salty notes, alongside satisfying crunch and tender greens.
Serving Suggestions and Culinary Versatility
This grilled radicchio side dish is incredibly versatile and pairs beautifully with a variety of main courses. Its robust flavors and elegant presentation make it an excellent accompaniment to grilled seafood, such as salmon or scallops, where its tanginess can cut through the richness. It also complements grilled chicken, pork, or lamb dishes wonderfully, adding a fresh, vibrant contrast to hearty meats. Consider serving it alongside a perfectly cooked steak for an elevated weeknight dinner, or as a sophisticated appetizer at your next dinner party.
Presented on a large platter, with its colorful layers of radicchio, glistening glaze, snowy Parmigiano, and crunchy almonds, this dish is as visually appealing as it is delicious. It’s a testament to how simple, fresh ingredients can be transformed into something truly special with just a little culinary creativity. As always, I love hearing your feedback! If you try this recipe, please let me know what you think in the comments below.
Grilled Radicchio with Balsamic Syrup, Parmigiano, and Honey-Roasted Almonds
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Yield: 4 – 6 Servings
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Naturally bitter radicchio is grilled until tender and tempered with balsamic syrup, dusted with grated Parmigiano-Reggiano cheese, and garnished with honey-roasted almonds.
Ingredients
Homemade Balsamic Syrup:
- ½ cup (120 mL) good-quality fig balsamic (or regular balsamic vinegar)
- 1 tablespoon (12 g) granulated sugar
Grilled Radicchio:
- 3 firm heads radicchio (see recipe notes for tips)
- Extra virgin olive oil (for brushing)
- Kosher salt
- Freshly ground black pepper
For Assembly:
- 3-4 tablespoons honey-roasted almond slices, chopped (Trader Joe’s brand recommended for ease, or make your own)
- 1-2 ounces Parmigiano-Reggiano cheese
Instructions
- Prepare Balsamic Syrup: Place fig balsamic vinegar and sugar in a small saucepan, and stir together. Heat over medium-high heat and simmer, uncovered, until the vinegar has reduced by more than half (roughly ¼ cup), or until it has thickened considerably. Remove from heat and allow to cool completely before using.
- Grill Radicchio: Slice each radicchio head lengthwise into four wedges, ensuring the core remains intact. Radicchio can oxidize quickly, so slice just before grilling. Brush the wedges with olive oil and season generously with salt and pepper. Heat a cast-iron grill pan over medium-high heat until very hot, or alternatively, preheat an outdoor gas or charcoal grill to medium-high. Add the radicchio (cut-side down) and grill for 2 to 3 minutes per side, or until the leaves have browned slightly and are tender-crisp. Turn and repeat on the other side. Transfer to a large platter, gently press the wedges to open the leaves, and allow to cool to lukewarm or room temperature.
- Assemble and Serve: Before serving, drizzle the grilled radicchio with the cooled, thickened balsamic syrup. Sprinkle with the chopped honey-roasted almond slices. Using a microplane, garnish with freshly grated Parmigiano-Reggiano cheese as desired. Serve immediately and enjoy!
Tips for Success:
- Reduce Bitterness: To further reduce the natural bitterness of the radicchio, after slicing the wedges, immerse them in an ice water bath for 1 to 2 hours in the refrigerator. Before grilling, make sure to thoroughly pat the radicchio completely dry.
- Balsamic Quality: The quality of your balsamic vinegar greatly influences the final flavor of the glaze. Opt for a good quality vinegar for the best results.
- Serving Temperature: This dish is delicious served lukewarm or at room temperature, making it a great option for meal prep or entertaining.
Nutrition Information (per serving):
- Serving: 1 serving
- Calories: 143kcal
- Carbohydrates: 12g
- Protein: 5g
- Fat: 9g
- Saturated Fat: 2g
- Polyunsaturated Fat: 6g
- Cholesterol: 10mg
- Sodium: 343mg
- Fiber: 2g
- Sugar: 8g
Author: Laura / A Beautiful Plate
Course: Sides
Cuisine: Italian