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grilled radicchio with pine nuts on a plate cut into with a knife and fork

Pan Grilled Radicchio

This Pan Grilled Radicchio is an easy Italian-inspired side dish made with toasted pine nuts, garlic, olive oil, balsamic vinegar, and flaky sea salt. Simple ingredients that work beautifully together.
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Author: Miranda | My Anosmic Kitchen
Prep 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings :4 people

Equipment

  • Large skillet or grill pan
  • Tongs or spatula
  • Small pan for toasting pine nuts
  • knife
  • cutting board

Ingredients
  

  • 1 large head radicchio
  • 2 tablespoons extra virgin olive oil
  • 2 garlic cloves thinly sliced
  • 2 tablespoons pine nuts
  • 1-2 tablespoons balsamic vinegar
  • Flaky sea salt to taste
  • Black pepper to taste
  • Fresh parsley chopped (optional)

Instructions 

  • Slice the radicchio in half lengthwise, keeping the core intact so the leaves stay together while cooking.
  • Heat the olive oil in a large skillet or grill pan over medium heat.
  • Place the radicchio cut side down into the pan and cook for 3–5 minutes, or until lightly charred and softened.
  • Add the sliced garlic to the pan while the radicchio cooks cut-side down, allowing the garlic to gently cook in the oil without burning. If your heat is too high, add the garlic after flipping instead.
  • Carefully flip the radicchio and cook the other side for another few minutes until tender.
  • At this point, you can flip the radicchio back onto the cut side and add the pine nuts to the pan, letting them toast gently around the sides. Reduce the heat to medium-low if needed.
    You can also briefly lift the pan off the heat for a few seconds to immediately cool the pan slightly. This helps prevent the garlic and pine nuts from burning.
  • Slide the radicchio, garlic, and pine nuts onto a serving plate. Don’t leave them sitting in the hot pan or the radicchio may continue cooking and dry out.
  • Drizzle with balsamic vinegar and extra virgin olive oil, then season with flaky sea salt and black pepper.
  • Finish with fresh parsley if using and serve warm.

Notes

  • Keep the core intact so the radicchio holds together while cooking.
  • Slight charring adds delicious flavor and helps soften the bitterness.
  • Toast pine nuts carefully and low heat because they brown quickly.
  • Remember to lift or slide the pan off the heat for a couple of seconds, it immediately lowers the heat off the pan. 
  • Use a good-quality balsamic vinegar for the best flavor.
  • Finish with flaky sea salt just before serving.
Serve with grilled meats, roast chicken, crusty bread, pasta dishes, burrata, or as part of an antipasto platter.

Storage

Best served fresh and warm. Store leftovers in an airtight container in the fridge for up to 2 days.

Nutrition

Serving: 1personCalories: 96kcalCarbohydrates: 1gProtein: 1gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 0.4mgPotassium: 31mgFiber: 0.2gSugar: 0.2gVitamin A: 2IUVitamin C: 0.1mgCalcium: 1mgIron: 0.3mg
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