Grilled Radicchio

Radicchio, with its distinctive burgundy leaves,
is commonly used in fancy salads.

Ingredients:
2 large heads radicchio
3 tablespoons fresh orange juice
2 1/2 tablespoons extra-virgin olive oil
1/2 teaspoon grated orange zest
1/4 teaspoon freshly ground black pepper
3/4 teaspoon coarse salt
1 orange, cut into 8 wedges

Directions:
Prepare a hot fire in a charcoal grill
or heat a gas grill or broiler (grill).
Position the cooking rack 4 to 6 inches from the heat source.
Pull off any wilted outer leaves from the radicchio.
Cut each head into quarters through the stem end,
leaving the core portions intact so the quarters hold together.

In a small bowl, stir together the
orange juice, olive oil and orange zest.
Brush the olive oil mixture onto the
cut sides of the radicchio quarters.
Sprinkle with the pepper and arrange
the radicchio on the grill rack or broiler pan.
Grill or broil, turning frequently,
until tender, about 8 to 10 minutes.

Transfer the radicchio quarters to individual plates
and sprinkle evenly with the salt.
Place an orange wedge on each plate and serve immediately.