Active Time

　　20 min

　　Total Time

　　1 1/4 hr (includes marinating)

　　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.

　　

Ingredients

Makes 8 servings

　　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

　　

Step 1

Preheat broiler.

　　

Step 2

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

　　

Step 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.

　　

Step 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.

　　

Step 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.

　　

What to drink:

Step 6

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.