1 Make the dressing. Put the salt, garlic, mustard and balsamic vinegar into a food processor or blender and pulse to combine. With the motor running, drizzle in the olive oil slowly until the dressing comes together.
2 Prepare your grill for high, direct heat.
3 Coat quartered radicchio with olive oil and sprinkle with salt.
4 Grill the radicchio over high heat, uncovered. Keep an eye on them, as they blacken quickly. You want a little blackening, but not a cinder. When they?re done, move to a bowl and bring inside to chop.
5 Chop the radicchio quarters into bite-sized pieces and toss with the dressing and some black pepper.
Serve hot or at room temperature, garnished with grated pecorino or parmesan cheese.
Serves 4 to 6.
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