4 witlofs, cut into quarters
1 small radicchio, cut into quarters
1 tbsp olive oil
3 tbsp balsamic vinegar
- Heat a char-grill pan over a high heat until nearly smoking. Rub the witlof and radicchio quarters with the olive oil and season. In batches, cook on all sides until tender and the leaves have slightly blackened. Drizzle over the balsamic vinegar to serve.