Servings: 6-8
Source: Fine Cooking, September 2006
Ingredients
¾ to 1 lb radicchio (2 sm or 1 large), trimmed and quartered through the core
7 Tbsp extra-virgin olive oil
Kosher salt and freshly ground black pepper
6 oz baby spinach (ab 6 cups), rinsed well and spun dry
3½ to 4 oz shaved Pecorino Romano or Parmigiano-Reggiano (ab 1 cup)
2 Tbsp balsamic vinegar
Directions
Heat a gas grill to medium or prepare a medium-hot charcoal fire.
Brush the radicchio with 2 tablespoons of the oil and sprinkle with ¾ teaspoon kosher salt. Grill the radicchio (covered if using a gas grill) until it browns and chars lightly in spots on one side, 3 to 4 minutes. Flip and grill until the other side is browned and the radicchio is softened and wilting, 3 to 4 minutes. (If using a large radicchio, you may need to grill it on a third side for a few more minutes to fully soften it.)
Let the radicchio cool on a cutting board for a couple of minutes, and then trim off the cores and coarsely chop. In a serving bowl, toss the radicchio with the spinach and the cheese.
Just before serving, toss the salad with the remaining 5 tablespoons oil and the vinegar and season salt and pepper to taste.