Balsamic-Marinated Radicchio with Fresh Ricotta
Radicchio is a type of chicory with an alluring bittersweet flavor. The variety called Treviso, so named for its growing region in Italy, has tapering, wine-colored leaves. Its charm increases exponentially when it's cooked—in this case, broiled—and tossed with a sweet balsamic dressing. Fresh basil and a dollop of creamy ricotta round everything out.
2 tablespoons balsamic vinegar
5 garlic cloves, smashed
1 teaspoon fresh lemon juice
1/2 cup plus 2 tablespoon extra-virgin olive oil, divided, plus additional for drizzling
1 pound radicchio (preferably Treviso), quartered lengthwise, or regular radicchio, cut into 2-inch wedges
1/2 cup basil leaves
1/2 pound fresh ricotta
- Preheat broiler.
- Whisk together vinegar, garlic, lemon juice, 1/2 cup oil, and 1/2 teaspoon each of salt and pepper in a large bowl.
- 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.
- 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.
- 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.
What to drink: Fontaleoni Vernaccia di San Gimignano '07 Cooks’ Notes: Radicchio can be marinated, chilled after 1 hour, up to 8 hours. Bring to room temperature before serving.