Bitter chicory greens can be intimidating, not only because they come in so many shapes and colors but because of their bitter and spicy taste. Renee Erickson of Seattle's The Whale Wins, Boat Street Café, The Walrus and the Carpenter and Barnacle knows just the trick to tame these greens: by grilling them and drizzling them with a garlicky anchovy vinaigrette, then finishing the salad with toasted bread crumbs and grassy parsley leaves.
To learn more, read "Quick vs. Slow: Radicchio Edition."
Grilled Treviso Radicchio with Anchovy Vinaigrette and Bread Crumbs
Recipe adapted from "A Boat, a Whale & a Walrus: Menus and Stories," by Renee Erickson
Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
For the Anchovy Vinaigrette:
15 anchovy fillets
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest
1 small garlic clove
¼ cup extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste
For the Grilled Radicchio:
2 large heads Treviso radicchio
2 tablespoons extra-virgin olive oil
Kosher salt, to taste
2 tablespoons toasted bread crumbs, for garnish
¼ cup loosely packed parsley leaves, for garnish
1. Prepare a charcoal or gas grill for medium-hot grilling or heat a grill pan over medium-high heat.
2. Meanwhile, make the anchovy vinaigrette: In a blender or small food processor, combine the anchovy fillets, lemon juice and zest, and garlic, then pulse until the anchovies are roughly chopped. With the machine running, add the olive oil in a steady stream until well combined and the vinaigrette has thickened. Season with salt and pepper and set aside. If the vinaigrette seems too thick, add more oil.
3. Make the grilled radicchio: Trim a ¼ inch off the ends of each radicchio head, making sure the heads are still intact. Halve each radicchio lengthwise and brush each half with olive oil on both sides.
4. Using a pastry brush, oil the grill grates or grill pan. Grill the radicchio halves, turning once, until charred on both sides, 4 to 6 minutes total. The radicchio should be nicely charred and soft on the outside and just tender on the inside. You can test by piercing the core with the tip of a knife.
5. Transfer the radicchio halves to a serving platter and season with salt and pepper. Drizzle the greens with the anchovy vinaigrette and sprinkle with bread crumbs and parsley leaves to garnish. Serve.