- 2 heads of radicchio or Castelfranco (see Note), trimmed and leaves separated
- 5 tablespoons extra-virgin olive oil
- 2 teaspoons Asian fish sauce
- 2 teaspoons fresh lemon juice, plus 4 lemon wedges for serving
- 1 teaspoon white balsamic vinegar, plus more to taste
- 3 ounces blu di bufala or Gorgonzola piccante cheese, crumbled
- Vin cotto or aged balsamic vinegar, for drizzling
How to make this recipe
- In a large bowl, combine the radicchio leaves with 3 tablespoons of the olive oil, the fish sauce and lemon juice; toss to coat the leaves.
- In a large skillet, heat the remaining 2 tablespoons of olive oil until shimmering. Add the radicchio and cook over moderately high heat, stirring, until it is golden in spots and just wilted, about 2 minutes. Stir in the white balsamic vinegar.
- Transfer the radicchio to plates and top with the cheese. Drizzle with the vin cotto and serve with lemon wedges.
Castelfranco is a mild member of the radicchio family. It has pale yellow or green leaves with red speckles.
Light-bodied, fruit-forward Dolcetto d'Alba: 2012 Francesco Rinaldi & Figli Roussot