Why This Recipe Works
Radicchio is popular in Italy, where it's often cooked and served as an accompaniment to meat or fish. When grilled, the purple leaves become lightly crisp and smoky-tasting. To keep the radicchio from falling apart on the grill, we cut it through the core into thick wedges. While we wanted char on our radicchio leaves, we didn't want to burn them; brushing them with a liberal amount of olive oil added flavor and richness and prevented burning.