This is so simple you might not even want to follow a recipe for it. But you should, because it is perfect.
It relies on a simple but efficient combination. Colorwise first, with the deep purple of the radicchio contrasting the blue cheese perfectly. Flavorwise mainly, the grilled caramelized flavour of the outer leaves, the fresh crisp inside leaves, and the sharp tangy, blue cheese dressing, thick and creamy. It is, I admit it, slightly obscene.
This is simple enough to be a side or a main on your weekly rotation, with the addition of some nuts, a few dried figs maybe... But it could also very well find its way on a Thanksgiving or Christmas table between the sweet potato and nutmeg purée and the roast, if that's your thing.
So, this is what you need for 4 people :
- 4 radicchios
- 50g blue cheese (Roquefort is my choice, but I'm biased)
- 5tbsp oil (I use olive, but hazelnut or walnut oil would be a nice twist)
- 3tbsp red wine vinegar
Slice your radicchios in two, then in two again. In a pan, heat some oil (olive or neutral). You want to use enough to coat the bottom of the pan. Let it get comfortably hot, it has to sizzle !
In the meantime, season the radicchio by sprinkling some salt on the sides and between the leaves. Once the oil is hot place the wedges in getting a nice char on both sides (about 1 minute on each side but it will depend on your pan, the size of your wedges etc..). Once all the wedges are grilled and off the pan, place them on absorbent kitchen paper (or, like me, toilet paper if you have none..) while you make the dressing.
SImply blend or mix all the ingredients in a mixer, blender, or by hand if electricity fails you (smash the cheese with a fork first, then whisk in the vinegar first, the oil after.
To serve, either place three to four slices with a generous drizzle of sauce on each plate or family style on a big serving dish. I like to grind some fresh pepper on top right before serving and garnish with some cress, ruccola or other green leaf for a little pop of color and bitterness.