Most of us have a house salad. Give or take a couple ingredients, we usually fall back on the same formula, the same veggies and toppings and dressings. Other people’s house salads always seem more interesting than mine. That’s how I found radicchio. I’d had little leaves of it in spring mix, but once I tried a whole salad of it I was sold.
I’ve been adding more to my garden every year.  But this year, thanks to the warm, wet winter, they grew so slowly.  All these rows of radicchio have stayed the size of ping pong balls for months. I’ve been waiting patiently, but I think 8 months in the ground is long enough. I don’t care how small they are, it’s time to eat them.The outer green leaves can be used in salads, but they just don’t compare to the beautiful ruby and white heads hiding inside.  Even when they’re small, I’m always surprised by how much you get out of them once you chop them up.
They’re so good on the grill! Not only does it take the edge off the bitterness, but it adds a wider range of textures. The outer leaves are charred and crispy while the core is tender.  It’s so simple, especially if you’re already lighting the grill for dinner.  Just simmer the beans with lots of olive oil and garlic, and that becomes the dressing.  Quarter the radicchio, slicing through the core so each wedge stays intact. Grill it for just a few minutes. Spoon the beans over the top, add some shaved parmesan and a sprinkle of herbs.  Done.Not exactly a house salad, but a favorite in my house.