Balsamic-Marinated Radicchio with Fresh Ricotta

From the kitchen of Carly

Bitter radicchio gets charred under the broiler, then softens in a garlicky balsamic bath. Serve it warm or at room temperature topped with creamy ricotta and fresh basil. The sweet-tart marinade and rich cheese are a perfect pairing.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 12 tablespoons balsamic vinegar
  • 15 garlic cloves, smashed
  • 11 teaspoon fresh lemon juice
  • 11/2 cup plus 2 tablespoon extra-virgin olive oil, divided, plus additional for drizzling
  • 11 pound radicchio (preferably Treviso), quartered lengthwise, or regular radicchio, cut into 2-inch wedges
  • 11/2 cup basil leaves
  • 11/2 pound fresh ricotta

Instructions

  1. Preheat broiler.

  2. Whisk together vinegar, garlic, lemon juice, 1/2 cup oil, and 1/2 teaspoon each of salt and pepper in a large bowl.

  3. Put radicchio in a 4-sided sheet pan and toss with remaining 2 tablespoons oil. Broil 5 to 6 inches from heat, turning occasionally, until slightly wilted, 3 to 4 minutes.

  4. Add hot radicchio to balsamic marinade and gently toss to coat. Cover bowl (to keep heat in) and marinate, tossing once or twice, at least 1 hour.

  5. Transfer radicchio to a serving dish, pouring some of marinade over top. Scatter basil over radicchio. Drizzle ricotta with oil in a small bowl and serve with radicchio.

  6. Fontaleoni Vernaccia di San Gimignano '07