Charred Radicchio & Cannellini Salad (Italian Style) | Arteflame

Introduction

Imagine the scent of woodsmoke mingling with the earthy aroma of roasting herbs. That is what hits you first with this Italian Grilled Radicchio and Cannellini Bean Salad. It is the kind of dish that transports you straight to a Tuscan farmhouse terrace at sunset. The sharp bitterness of the radicchio mellows into a nutty sweetness against the high heat, while the warm, creamy beans provide a comforting, hearty base. It is rustic elegance on a plate, perfect for a crisp autumn evening or a sophisticated summer lunch.

Why This Salad is a Game Changer

I adore this recipe because it transforms a humble vegetable into a culinary showstopper. The Arteflame grill works magic here, creating that perfect char you simply cannot replicate on a standard stovetop. It is incredibly versatile, acting as a light vegetarian main or the perfect foil to a rich, fatty steak. Plus, it comes together in under 20 minutes, making it ideal for stress-free entertaining when you want to impress without being stuck in the kitchen.

Chef’s Tips for the Perfect Char

• Keep the core intact: Do not slice the hard core off the radicchio! It acts as an anchor, holding the delicate leaves together so they do not fall apart or slip through the grill.
• Watch the heat zones: Radicchio leaves are delicate and char quickly. Keep them moving toward a medium-heat zone on the flat top so they caramelize and soften without burning to a crisp too fast.

Make It Your Own

If you are not a fan of cannellini beans, chickpeas offer a wonderful, nutty texture and hold their shape well on the grill. For a brighter, zesty finish, swap the balsamic vinegar for a squeeze of grilled lemon juice.

Ingredients

The Produce

• 2 large heads of Radicchio (Treviso or Chioggia)
• 1/2 cup fresh flat-leaf parsley, roughly chopped
• 1 small red onion, thinly sliced
• 2 cloves garlic, minced
• 1 sprig fresh rosemary, stripped and chopped

The Pantry & Beans

• 2 cans (15 oz each) Cannellini beans, drained and rinsed
• 1/3 cup Extra Virgin Olive Oil (plus extra for brushing)
• 3 tablespoons Balsamic vinegar (or balsamic glaze for sweetness)
• 1 teaspoon Sea salt (adjust to taste)
• 1/2 teaspoon Freshly cracked black pepper
• 1/2 teaspoon Red pepper flakes (optional for heat)

Instructions

Step 1: Prepare the Arteflame Grill

1. Start by lighting your Arteflame grill. Build a center fire using three logs in a teepee structure to ensure optimal airflow.
2. Allow the grill to burn down for about 20 minutes until the center grate is extremely hot and the outer flat top plancha reaches medium-high searing temperature.
3. Wipe down the cooktop with a little vegetable oil to clean it and ensure a non-stick surface.

Step 2: Prep the Radicchio

1. Wash the radicchio heads thoroughly and pat them completely dry. Excess water will steam the leaves rather than searing them.
2. Cut each head lengthwise into quarters. Crucially, leave the core intact at the base; this holds the leaves together during the grilling process so they don't fall through or separate.
3. Brush the cut sides of the radicchio generously with olive oil and season lightly with salt.

Step 3: Sear the Radicchio

1. Place the radicchio quarters directly on the flat cooktop, cut-side down. Aim for a zone with medium-high heat (not directly next to the open flame, but close enough to sear).
2. Press down gently with your tongs to ensure good contact with the steel. Grill for 2-3 minutes per side until the leaves are wilted and deep brown char marks appear.
3. Remove from the grill and let them cool slightly on a cutting board.

Step 4: Warm the Bean Mixture

1. While the radicchio rests, place a cast-iron skillet or a heat-safe pan directly on the flat top grill.
2. Add 2 tablespoons of olive oil, the sliced red onion, and the minced garlic. Sauté until the onion softens and becomes translucent.
3. Add the rinsed cannellini beans, rosemary, and red pepper flakes. Stir gently to warm the beans through without mashing them. This allows the beans to absorb the garlic and rosemary flavors.

Step 5: Assemble the Salad

1. Roughly chop the grilled radicchio, removing the tough core stem if desired, or leave the quarters whole for a rustic presentation.
2. In a large serving bowl, combine the warm bean mixture with the grilled radicchio.
3. Drizzle with the remaining olive oil and balsamic vinegar. Toss in the fresh parsley.
4. Taste and adjust seasoning with more salt or pepper as needed. Serve immediately while warm.

Tips

Mastering this salad on the Arteflame comes down to managing your heat zones and timing. Because the flat top provides a gradient of heat, you can sear your radicchio near the center for that essential char, while simultaneously keeping your bean mixture warm on the cooler outer edge. Do not rush the grilling of the radicchio; that deep browning is essential for converting the vegetable's natural bitter compounds into savory sweetness. If you find the radicchio is charring too quickly before softening, move it further from the fire. For the beans, use high-quality canned beans for convenience, but rinse them thoroughly to remove excess sodium and starch. If you have the time, soaking dried beans overnight and cooking them beforehand yields a creamier texture that holds up better to the heat. Always finish the dish with your best quality olive oil, as the residual heat will release its grassy aroma.

Variations

This salad is incredibly versatile and acts as a canvas for various Italian-inspired flavors. You can easily adapt the recipe to suit your dietary preferences or whatever ingredients you have on hand. The smokiness of the grill pairs beautifully with cured meats or sharp cheeses. If you want to add more protein or texture, consider these modifications to elevate the dish further. Here are a few favorite variations to try:

• The Roman Style: Add crispy cubes of pancetta or guanciale to the bean mixture for a salty, savory kick.
• Cheesy Delight: Shave generous amounts of Parmigiano-Reggiano or crumble Gorgonzola cheese over the top just before serving.
• The Crunch Factor: Toast walnuts or pine nuts on the grill and toss them into the salad for added texture.
• Bean Swap: Substitute cannellini beans with chickpeas (garbanzo beans) for a nuttier flavor and firmer bite.
• Citrus Twist: Replace the balsamic vinegar with fresh grilled lemon juice for a brighter, more summery profile.

Best pairings

The Italian Grilled Radicchio and Cannellini Bean Salad is robust enough to steal the show, but it plays the role of a side dish beautifully. Its acidity and bitterness cut through rich, fatty meats, making it the perfect accompaniment for heavy grilling sessions. The creamy beans provide a starch element, often negating the need for potatoes or pasta. To create a well-rounded dining experience, focus on pairings that complement the rustic, smoky notes of the salad.

• Grilled Steak: Serve alongside a Tagliata (sliced grilled steak) or a rich Ribeye; the bitter greens cut through the beef's fat.
• Seafood: Pairs exceptionally well with grilled swordfish or shrimp skewers.
• Poultry: Excellent with lemon-herb roasted chicken or grilled duck breast.
• Bread: Essential to serve with thick slices of grilled crusty bread or focaccia to sop up the dressing.

Conclusion

This Italian Grilled Radicchio and Cannellini Bean Salad is more than just a side dish; it is a celebration of how fire can transform ingredients. The Arteflame grill brings out the hidden depths of the radicchio, turning a typically polarizing vegetable into a crowd favorite. By combining the smokiness of the grill with the creaminess of the beans and the brightness of the balsamic, you achieve a perfect balance of flavors. It is a dish that looks sophisticated but feels like comfort food. Whether you are enjoying a summer evening outside or looking for a warm winter salad, this recipe is sure to become a staple in your outdoor cooking repertoire. Fire up the grill, pour a glass of Chianti, and enjoy the rustic flavors of Italy right in your backyard.