Grilled Radicchio With Creamy Anchovy Dressing

Grilled Radicchio With Creamy Anchovy Dressing

Details

Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Cuisine: 
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Yields or Serves:  

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I grill romaine so it makes sense to me to grill radicchio. The slight char from the grill is excellent with radicchio’s bitterness. The radicchio softens and wilts from the heat, taking on a bit of smoke flavor. You may also use a heavy grill pan on your stovetop. Use the grilled radicchio as a simple salad topped with this Creamy Anchovy Dressing. 

  • 2 Heads Radicchio
  • Olive Oil
  • Kosher Salt
  • Creamy Anchovy Dressing
  • Anchovy Dressing:
  • 10 Anchovy Fillets (Drained)
  • 1 Garlic Clove
  • 2 Tablespoons Fresh Lemon Juice
  • 1 Tablespoon Capers (Drained)
  • 1 Tablespoon Olive Oil
  • 3 Tablespoons Heavy Cream
  • 1/2 Teaspoon Freshly Ground Pepper
  1. Grill Method:
  2. Heat your grill to a medium-high heat. Quarter each radicchio. Cut first in half, starting at base and slicing down through top of the head. Then cut each half in half. Each quarter should have a piece of stem at its base to make sure it holds together
  3. Brush each wedge generously with olive oil and sprinkle with kosher salt. Arrange wedges on grill and cook for 3 to 5 minutes. You will want bottom side to start to brown and crisp. Using tongs, flip and cook second side as the first. Flip one more time so that all three sides are like the first.
  4. Remove from grill and serve warm with dressing drizzled over the top.
  5. Serves 4
  6. Grill Pan Method:
  7. Quarter radicchio as directed above. Coat grill pan with olive oil and place pan over a high heat. Place wedges in pan and cover with heavy lid that is smaller in diameter of pan so that it presses directly on radicchios. Cook for 3 to 5 minutes until bottoms are crisp and starting to brown. Turn so that all three sides are brown, wilted and tender.
  8. Serves 4
  9. © Victoria Hart Glavin
  10. Anchovy Dressing:
  11. In a food processor or blender add anchovies, garlic, lemon juice, capers, and pepper. Process until blended. With food processor running slowly pour in olive oil and cream. Process for another 20 seconds until mixture is well blended. Transfer to small-size bowl. Makes about 1/2 cup.
  12. © Victoria Hart Glavin

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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