Grilled Radicchio with Cherry Gastrique: A Flavor-Packed Side
Smoky char meets sweet-tart sauce to elevate leafy greens into gourmet bites.
Grilled Radicchio with Cherry Gastrique
If you’re searching for a vibrant way to elevate your summer side game, look no further than grilled radicchio finished with a luscious cherry gastrique. This memorable dish tames radicchio’s harsh bitterness through the kiss of open flame, then bathes it in a sweet-tart cherry sauce that’s as beautiful as it is delicious. Whether enjoyed as a striking starter or a refined salad, this recipe celebrates the magic that results when simple grilling transforms humble ingredients.
Why This Recipe Works
- Grilling softens bitterness: Exposing radicchio to high heat coaxes out craveable smokiness and tones down its natural sharpness.
- Sweet-and-sour gastrique: A cherry gastrique—a classic French sauce balancing vinegar and sugar with juicy fruit—brings brightness and depth, offsetting any lingering bitter edge.
- Textural contrast: Crisp-tender grilled radicchio meets syrupy gastrique for a dynamic, memorable bite.
- Flexible serving options: Serve as an impressive side, salad, or centerpiece for a cookout spread.
What Is Radicchio?
Radicchio is an Italian chicory notable for its wine-hued leaves and robust, somewhat bitter flavor. Often featured raw in salads, its bitterness can be too bracing for some tastes. However, cooking—especially grilling—softens those assertive notes and brings out natural sweetness. The most common variety, radicchio di Chioggia, resembles a small red cabbage, making it ideal for quartering and grilling.
What Is a Gastrique?
A gastrique is a classic French sauce marrying vinegar (and sometimes wine) with sugar, often finished with fruit. Gastriques are prized for their ability to balance sweet, sour, and savory elements, making them a go-to pairing for bold, robust ingredients—especially those with underlying bitterness, like radicchio.
In this recipe, fresh or frozen cherries become the star of the gastrique, adding both eye-catching color and bright, fruity flavor that perfectly complements grilled radicchio’s smoky, earthy notes.
Ingredient Notes
- Radicchio: Seek out firm, heavy heads with crisp, tightly packed leaves. Remove any wilted exterior leaves and trim the stem, but keep it intact so quarters hold together on the grill.
- Cherries: Both fresh and frozen sweet cherries work well. If using frozen, thaw before cooking. Tart cherries can be used for extra zing, but adjust sugar to taste.
- Sugar: White granulated sugar provides clean sweetness for the gastrique, but light brown sugar adds subtle caramel notes if desired.
- Vinegar: Red wine vinegar provides a pleasing tang and deep color. Balsamic vinegar can be substituted for more complex sweetness, but use less to avoid overpowering the sauce.
- Olive Oil: Use for brushing the radicchio, as it helps prevent sticking and aids in browning.
- Salt and Pepper: Essential for seasoning both the radicchio and gastrique.
- Optional Garnishes: Chopped herbs (like parsley or basil), toasted nuts, or shaved cheese (such as Parmesan).
How to Make Grilled Radicchio with Cherry Gastrique
- Prepare the Cherry Gastrique:
- Combine cherries and sugar in a small saucepan over medium heat.
- Smash cherries slightly to release juices; simmer until sugar dissolves and mixture thickens (about 5–7 minutes).
- Add vinegar and a pinch of salt; continue simmering until the sauce is syrupy but still pourable, another 3–5 minutes.
- Taste and adjust sugar, vinegar, or salt as needed. Cool slightly.
- Prepare the Radicchio:
- Trim radicchio and cut into quarters through the stem.
- Brush all sides with olive oil; season with salt and black pepper.
- Grill the Radicchio:
- Preheat grill to high heat (direct grilling is best).
- Place radicchio wedges cut-side down on hot grates. Grill, turning occasionally, until charred and slightly tender (about 2–3 minutes per side; total 6–8 minutes).
- Aim for grill marks and char without letting the leaves burn through.
- Serve:
- Arrange hot radicchio wedges on a platter. Spoon cherry gastrique over the top.
- Sprinkle with optional garnishes like fresh herbs, toasted walnuts, or slivers of hard cheese.
- Serve immediately, while warm.
Troubleshooting & Tips
- Bitter radicchio? If your radicchio still tastes aggressively bitter after grilling, try soaking wedges in ice water for 10–15 minutes before oiling and grilling; drain and blot dry. This further tempers harsh flavors.
- Prevent sticking: Oil both the radicchio and the grill grates to promote easy turning and attractive grill marks.
- Sauce too thin? Simmer longer to reduce. If over-reduced, add a splash of water or white wine to thin it.
- Sauce too sweet or tart? Balance with more vinegar or sugar as needed, tasting as you go.
- Radicchio too firm? Cover grill for a minute to help steam and soften the wedges without losing char.
Serving Suggestions
Grilled radicchio with cherry gastrique is a striking side dish for summer meals, and it’s equally at home as part of a composed salad plate. Consider these pairing ideas:
- Next to grilled steak, chicken, or sausages for a pop of color and contrast.
- On a platter with roasted beets, burrata, and crusty bread for a Mediterranean-inspired starter.
- As part of a picnic or barbecue spread, pairing with grilled corn or mushrooms.
- Topped with toasted pecans and shaved aged goat cheese for a hearty vegetarian plate.
- Chilled and diced into a grain bowl with farro, chickpeas, and lemony dressing.
What others are reading
Make-Ahead & Storage
- Cherry Gastrique: Can be made up to four days in advance. Store in a sealed container in the refrigerator; rewarm gently before serving.
- Grilled Radicchio: Best eaten fresh, but leftovers can be chopped and added to salads or grain bowls. Store, tightly wrapped, in the refrigerator up to two days.
Variation Ideas
- Change the fruit: Use raspberries, plums, or blackberries for the gastrique instead of cherries.
- Try different vinegars: Sherry vinegar or balsamic provide new flavor notes—just adjust sugar as needed.
- Add crunch: Finish with toasted breadcrumbs or crispy fried shallots.
- Layer in cheese: Blue cheese or feta complement both the bitterness of radicchio and sweetness of gastrique.
- Go vegan: Omit cheese, and instead sprinkle with nutritional yeast or vegan parmesan for umami.
Nutritional Information (Per Serving Estimate)
| Component | Amount |
|---|---|
| Calories | 110 |
| Fat | 7g |
| Carbohydrates | 13g |
| Fiber | 2g |
| Sugar | 9g |
| Protein | 1g |
| Sodium | 170mg |
Frequently Asked Questions (FAQs)
Q: Can I use another type of chicory or lettuce for grilling?
A: Yes, while radicchio works exceptionally well due to its dense leaves and compact head, you can also grill Belgian endive, escarole, Castelfranco, or even firm romaine hearts for a similar effect. Adjust grilling time as needed, since some greens wilt more quickly than radicchio.
Q: Can I make the cherry gastrique without sugar?
A: While sugar is traditional and helps create the characteristic syrupy texture, you could use honey, maple syrup, or a sugar substitute, though results may vary in thickness and flavor. If omitting added sweetener entirely, the sauce will be much tarter—adjust vinegar and consider adding a splash of fruit juice for body.
Q: How do I prevent the radicchio from burning on the grill?
A: Ensure your grill grates are very clean and well-oiled. Grill over high heat, but turn radicchio wedges frequently to prevent the edges from burning. You want a good char without completely blackening the leaves. Moving wedges to indirect heat to finish cooking can help in maintaining texture.
Q: Can this dish be served at room temperature?
A: Absolutely! While serving hot offers the most contrast between smoky vegetable and bright gastrique, both the grilled radicchio and cherry sauce are also delicious served slightly warm or at room temperature, making this recipe picnic-friendly.
Q: Is there a way to grill radicchio indoors?
A: Yes, a stovetop grill pan or a broiler can stand in for outdoor grilling. Heat the grill pan thoroughly and oil it well to prevent sticking. Alternatively, roast radicchio wedges on a hot baking sheet under the broiler, turning to brown evenly.
Conclusion
Grilled radicchio with cherry gastrique brings together the season’s finest flavors while showing off the transformative power of high-heat cooking. The unexpected marriage of bitter greens and a sweet, vinegary fruit sauce highlights how contrast can result in balance and surprise on the plate. Whether you’re a devoted radicchio fan or just looking for a new salad or side, this dish will impress—delicious warm from the grill, or as a make-ahead showstopper for your next alfresco meal.
References
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