Pan-Grilled Radicchio With Italian-Style Salsa Verde
This vibrant and flavorful recipe showcases the bold flavors of Treviso radicchio transformed with a zesty salsa verde. Grilled to perfection, the radicchio is drizzled with the herbaceous mixture before serving, creating a harmony of textures and tastes in every bite. Perfect for a light and refreshing dish that celebrates the vibrant essence of fresh ingredients.
— Constant Cookbook
Ingredients
- 4 Treviso radicchio heads
- Extra-virgin olive oil for drizzling, pus 8 Tbs.
- Sea salt and freshly ground pepper for sprinkling, plus more, to taste
- 1 lemon
- 2 garlic cloves, smashed
- 1 tsp. prepared horseradish
- 2 Tbs. capers
- 2 oil-packed anchovy fillets, preferably Italian
- Leaves from 1 bunch fresh flat-leaf parsley
- Leaves from 1/2 bunch fresh mint
Instructions
- Remove and discard any blemished or discolored leaves from the radicchio heads, then cut each head into quarters. Arrange the quarters on a baking sheet, drizzle them lightly with olive oil, sprinkle lightly with salt and pepper, and toss to coat. Set aside.
- Finely grate the zest from the lemon, then halve the fruit and squeeze the juice from one half into a small bowl. Set aside the remaining half.
- In the bowl of a food processor, combine the lemon zest, garlic, horseradish, capers and anchovies. Process until well chopped. Add the parsley and mint leaves, lemon juice and 2 Tbs. of the olive oil. Pulse until the mixture forms a coarse puree. With the motor running, slowly pour in the remaining 6 Tbs. olive oil and process until smooth; it should have the consistency of pesto. Transfer the mixture to a bowl and taste and adjust the seasonings. If desired, add a bit more lemon juice.
- Heat a ridged grill pan on the stovetop over medium heat. When it is hot, add the radicchio quarters in a single layer and cook until they just begin to wilt and caramelize, 2 to 3 minutes per side. Transfer to a serving plate and drizzle with the salsa verde. Serve hot or at room temperature. Serves 4.
- Adapted from Williams-Sonoma <i>New Flavors for Vegetables</i>, by Jodi Liano (Oxmoor House, 2008).
Yield
Serves 4.
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