Balsamic-Marinated Radicchio with Fresh Ricotta
['2 tablespoons balsamic vinegar', '5 garlic cloves, smashed', '1 teaspoon fresh lemon juice', '1/2 cup plus 2 tablespoon extra-virgin olive oil, divided, plus additional for drizzling', '1 pound radicchio (preferably Treviso), quartered lengthwise, or regular radicchio, cut into 2-inch wedges', '1/2 cup basil leaves', '1/2 pound fresh ricotta']
Preheat broiler.
Whisk together vinegar, garlic, lemon juice, 1/2 cup oil, and 1/2 teaspoon each of salt and pepper in a large bowl.
Put radicchio in a 4-sided sheet pan and toss with remaining 2 tablespoons oil. Broil 5 to 6 inches from heat, turning occasionally, until slightly wilted, 3 to 4 minutes.
Add hot radicchio to balsamic marinade and gently toss to coat. Cover bowl (to keep heat in) and marinate, tossing once or twice, at least 1 hour.
Transfer radicchio to a serving dish, pouring some of marinade over top. Scatter basil over radicchio. Drizzle ricotta with oil in a small bowl and serve with radicchio.
Fontaleoni Vernaccia di San Gimignano '07
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