Grilled Sausages and Radicchio

• 2 large heads radicchio, about 10 ounces each
• 3 to 4 tablespoon extra-virgin olive oil, more to taste
• 1/4 teaspoon salt, more to taste
• 2 pounds sweet or hot Italian sausages
• 1 lemon, halved
• Basil leaves, for serving

1. Light or heat up the grill.
2. Halve radicchios lengthwise through stem end, and toss with 1 tablespoon olive oil (or more if you need it to coat) and 1/4 teaspoon salt.
3. Put radicchios, cut side down, and sausages on the grill and cover.
4. Let cook for 2 to 3 minutes, until outer radicchio leaves are dark brown.
5. Transfer to a cutting board and let cool while sausages finish cooking, about 5 minutes more.
6. When cool enough to handle, thinly slice radicchios.
7. The outsides should be charred, and the insides should still be crisp and raw.
8. Combine in a bowl with another 2 tablespoons olive oil and the juice of half a lemon.
9. Taste and correct seasonings, adding lemon juice, salt and olive oil to taste.
10. Spread radicchio on a platter and top with grilled sausages.
11. Garnish with basil and serve.

heads radicchio, extravirgin olive oil, salt, sweet, lemon, basil

Taken from cooking.nytimes.com/recipes/1014864 (may not work)