Ten minutes, five ingredients, and it converts radicchio sceptics every single time.
- Quarter two heads of Treviso radicchio lengthwise, keeping the core so the wedges hold together.
- Brush with olive oil, season with salt and grill on a very hot pan for 2 minutes per side until charred at the edges and just wilted.
- Warm 2 tablespoons of balsamic with 1 tablespoon of honey until syrupy.
- Drizzle over the radicchio, scatter toasted walnuts and shavings of Parmesan.
The heat mellows the bitterness and the honey does the rest. Excellent next to grilled sausages.