ROAST
Toss radicchio wedges with olive oil and season; roast at 425°F until slightly charred, 10 min. Toss with 2 Tbsp sherry vinegar whisked with 1½ Tbsp honey.
GRILL
Marinate 3 quartered heads radicchio in ¼ cup each olive oil and balsamic vinegar, 15 min. Grill on medium until charred. Separate leaves and toss with torn fresh mozzarella and parsley leaves.
STUFF
Mix 2 Tbsp each red wine vinegar and oil, 2 tsp anchovy paste, 1 tsp honey and ½ clove grated garlic; season. Toss with chickpeas, halved grape tomatoes, diced provolone, sliced pepperoncinis and parsley. Serve in radicchio leaves.…
