Grilled Radicchio with Tomato and Ricotta

  • Serves: 8
  • Category:


  • 2 romaine hearts, split, core intact
  • 2 tbsp. red wine vinegar
  • ½ teaspoon freshly ground black pepper
  • 12 fresh basil leaves, fine chiffonade
  • 1 c buttermilk ricotta
  • 4 (1/2-inch-thick) slices crusty artisan bread, cut in half
  • 4 garlic cloves, 2 halved and 2 minced
  • 3 tbsp. extra virgin olive oil, divided
  • ½ teaspoon kosher salt, divided
  • 5 tbsp. lemon juice, divided
  • 1 red onion, sliced ¼ inch thick
  • 1 head radicchio, quartered
  • 2 beefsteak tomatoes, cut into wedges


  1. Set grill or griddle to medium-high heat/flame. In a large bowl, combine romaine hearts, radicchio, and onion. Add 2 ½ tablespoons lemon juice, 3/8 teaspoon salt, and 2 tablespoons of the olive oil. Toss to coat the vegetables. Let sit for 10 minutes before grilling.
  2. Take the 2 halved garlic cloves and rub by hand into the slices of bread. Combine 1/8 teaspoon salt, the ricotta, the basil, and the pepper in a small bowl. Refrigerate.
  3. Combine 2 ½ tablespoons of lemon juice, 1 tablespoon of olive oil, the red wine vinegar, and the 2 minced garlic cloves in a small bowl. Stir with a teaspoon. Keep this vinaigrette loose and easy.
  4. Grill the onions first for 5 minutes or until nicely marked and wilted. Follow up with the romaine and radicchio, finding the hottest spots on your grill. Grill until well marked, about 2 minutes, not a moment more. Remove to a plate.
  5. Grill the bread, cooking 2 minutes on each side to slightly char. Remove to the plate.
  6. To plate, create an arrangement of the radicchio, the romaine, and the tomatoes on a large platter. Scatter the grilled onions on top. Spoon the vinaigrette over the salad and sprinkle with the remaining salt and the pepper. Spoon the ricotta mixture onto the grilled bread, being conscious to leave some grilled bits showing. Serve the bread and salad with forks and steak knives.