Instructions: Heat some olive oil in a pan, add the halves of radicchio to the heated oil and cook for 3 minutes. The steam from the wet leaves will also cause it to wilt quickly. Turn the lettuce once during cooking. Dribble a splash of balsamic vinegar over the lettuce (flat side up). Drape a couple of anchovy fillets loosely over the radicchio. Dribble some olive oil over the top and season well.

Cut the gorgonzola into slithers and place over the wilted lettuce, about 2 slices on each half of the radicchio. Place the pan under a hot grill and allow the cheese to melt and brown off. To serve, place on a bed of fresh chicory and radicchio leaves. Drizzle olive oil and balsamic vinegar over the cooked radicchio and serve immediately with some black olives.

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