Most radicchios end up as colorful additions to green salads but the thick, slightly bitter leaves are also delicious grilled, especially when dressed with a bit of salt, olive oil and sweet balsamic vinegar to balance the bitterness. I'm grateful to Tamarack Hollow Farm's Mike Betit for the recipe idea. Anything described as "soooo fucking delicious" grabs my attention and my daughter Lina clearly agrees. You're not going to get a stronger endorsement than a 3-year old asking for seconds and thirds of bitter leaves.

Mike recommends his excellent sugar loaf radicchio but you can use other varieties of purple, white or light green radicchio, chicory or belgian endives too and scale the recipe accordingly. Avoid thin, dark green leaves for this recipe. They're too bitter and dry out on the grill.