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Whisk together all the dressing ingredients and set aside.
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Put the dressing together first so it's good to go when the radicchio is ready!
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Leaving the core intact, cut each radicchio in halves or quarters if large heads.
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Brush with half of the oil.
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Sprinkle with half of the sea salt and half of the freshly ground pepper.
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Grill on high heat, uncovered.
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Turn often but allow edges to crisp up (slightly charred not black!)
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Remove from the grill to a cutting board.
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Chop the radicchio into bite sized chunks.
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Toss with the basil and parsley (or other greens ~ wild if possible)
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Add the dressing and combine lightly.