This is my 2-person version of an outstanding recipe from Weber’s Art of the Grill.
Wash and trim one small head of radicchio and one fat or two small endives. Cut in half; save half of the radicchio for another use. Brush or rub with olive oil. Cover and grill gently (medium or lower on our Viking range grill) about 5 minutes or till serious grill marks show, turn over and grill another 5-6 minutes.
Cut a generous 1/4 cup of walnut pieces into chunks (perhaps 6 per walnut half) and toast by cooking on low/medium heat, constantly turning over and over to keep the pieces from cooking too much on one side. Might take 6-10 minutes. Be patient.
Clean and chop parsley leaves. How much? Who measures parsley!?! OK, I probably used between 2Tbsp and 1/4 cup tonight.
Mix 1 1/2 Tbsp walnut oil (keep this in the fridge unless you will use it up quickly) 1 Tbsp red wine vinegar, and 3 oz very good Roquefort (I used Societe from The Cheese Board), mashing the cheese with a fork to make a very thick and rather lumpy dressing.
When the grilled vegetables are co0l enough, cut the radicchio in half lengthwise, and cut all pieces crosswise into about 1/2 inch wide slices.
Cook 5 oz fettucine till al dente. A minute or two before the pasta is done, ladle pasta water from the pan into the pasta bowls to heat them, leaving enough water that the pasta is still covered. Drain the cooked pasta when the time is up, and return it to the pan (which is hot. Why mess up a cold bowl?) Mix in the Roquefort dressing well, then add the grilled and cut veggies, toasted walnuts, and parsley. Mix thoroughly and serve into the heated bowls.
Weber suggests a sweetish white wine – Chenin blanc from the Loire Valley – b/c of the cheese, but we’ve had good success with reds. Tonight D brought up one of the few remaining bottles of Volteo Tempranillo (2009), a delightful wine we got for $4.99 at Grocery Outlet a year or more ago. We also had more of the Acme Italian Batard I bought on Sunday. Good dinner!