Perfectly Grilled Radicchio - radicchio

Method

• Cut the radicchio in quarters lengthwise, being sure to keep some of the stem attached to each quarter.
• Trim off any dark bits of stem.
• Submerge the radicchio quarters in ice water for 1 hour to remove some bitterness.
• Put a plate on top of the radicchio to keep them under water.
• In a medium bowl, combine all ingredients except the mozzarella.
• Mix well.
• Prepare a hot fire in your grill, or heat a cast iron grill pan over medium-high heat.
• Drain the radicchio and place them on paper towels to absorb remaining water.
• Open up the leaves and spoon the olive oil mixture inside.
• Place the radicchio quarters on a baking sheet and pour the remaining marinade mixture.
• Season generously with salt and pepper.
• Grill the radicchio until browned on the outside but still raw in the center, 3 to 5 minutes, turning occasionally.
• Be careful, as the oil mixture may flame up.
• When the radicchio begins to brown, pull from the grill, open up a section of each portion and place a slice of mozzarella inside.
• Place quarters back onto the sheet pan and place the pan directly on the grill for 5 minutes to melt the cheese.
• Drizzle any leftover dressing over the top of the grilled radicchio and serve warm.
• If making radicchio in advance: Before the party, have the radicchio drained and marinated in the vinaigrette in the refrigerator.