Radicchio is one of my favorite vegetables - especially during quar. It lasts longer than your typical lettuce, is refreshing and crunchy when eaten raw, and is also amazing cooked. In this recipe I use a cast iron pan to char wedges of radicchio then top with a tangy anchovy dressing.
Ingredients:
3 heads of radicchio
olive oil
1 can of anchovies (packed in olive oil, not just for this, but always)
1 lemon, juiced
1/4 cup of pine nuts
pomegranate seeds for topping (optional)
Method:
Cut each head of radicchio into 4 wedges.
Heat a dash of olive oil in a large cast iron over medium-high heat.
Once the pan is hot, place the radicchio cut side down, for 6-8 minutes or until just blackened, then repeat on the other cut side.
While the radicchio is cooking combine the anchovies (with their oil), 2 tablespoons of olive oil, pine nuts, and the lemon juice in a bullet or food processor.
Remove the pan from heat and drizzle with the anchovy sauce. Top with pomegranate seeds for a sweet touch or parsley (even if it is just for the color)!
*quarantine tip* this sauce is the perfect place to experiment with different herbs and spices you have in the house and with just a few tweaks, you can take this in a totally different direction. Don't have anchovies? Add something else salty like miso paste, soy sauce, or capers. Missing pine nuts? Walnuts or even pistachios would be great. Try adding different herbs and playing around with the ratios.
The radicchio can also be subbed with any hearty lettuce like escarole or chicory. Even romaine or kale could work and then you've got a bangin' cooked caesar salad.
Comments