We want to try putting radicchio on the outdoor grill and was wondering what the best method is for best flavor? Do you cut a head in half or quarter it? Thanks so much for any help!
For the round radicchio I would quarter it if it's a big head and halve it if small, brush with extra virgin olive oil and grill.
We usually grill treviso, the variety of radicchio that is shaped like a head of romaine lettuce, and cut it in half. I like the flavor and texture better than the round radicchio.
I buy the smaller heads that feel tight and heavy, then half them. The larger heads need to be quartered, but that makes it easier for them to fall apart. splash them with some EV olive oil, kosher salt, fresh ground pepper and (optional but very good) balsalmic vinegar. (this is not the time to use the good expensive stuff.) Grill as you would other vegies, trying to avert black edges.