© Chris Court
Active Time
20 MIN
Total Time
Serves : 4

This simple and magical combination of ingredients includes vin cotto (aged vinegar), the superb blue cheese blu di bufala and radicchio (or the milder Castelfranco that Mirarchi prefers). It’s a very Italian dish, but Mirarchi gives it a personal imprint by adding fish sauce to the dressing. More Cheese Recipes

Recipe from Food & Wine Best New Chefs All-Star Cookbook

How to Make It

Step 1    

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.

Step 2    

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.

Step 3    

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. 

Suggested Pairing

Light-bodied, fruit-forward Dolcetto d’Alba: 2012 Francesco Rinaldi & Figli Roussot

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