Grilled Radicchio

• 1 head Treviso, Chioggia or Verona radicchio
• Olive oil
• Kosher salt to taste

1. Cut radicchio through the core into 2-inch wedges.
2. If using Treviso or Chioggia radicchio, trim stem to 1/2-inch.
3. Cut in half lengthwise through the core.
4. Brush cut sides of radicchio with olive oil.
5. Grill over charcoal about 1 minute on each side.
6. Sprinkle with kosher salt and serve.

treviso, olive oil, kosher salt

Taken from cooking.nytimes.com/recipes/1175 (may not work)