Charred Radicchio with Lemon-Anchovy Vinaigrette
A member of the chicory family, radicchio is pleasantly bitter by nature and pairs well with acidic flavors and rich foods. Here we give the vegetable a quick char on an indoor grill pan, then drizzle the warm salad with a lemony vinaigrette punched up with anchovies and garlic. Toasted bread crumbs, balsamic vinegar and thin shavings of Manchego cheese finish the dish. This is the occasion to pull out your best aged balsamic, which will contribute depth and complexity.
Ingredients:
- 4 anchovy fillets, finely chopped
- 1 garlic clove, minced
- 1 tsp. whole-grain Dijon mustard
- 4 tsp. fresh lemon juice
- 1/4 cup (2 fl. oz./60 ml) plus 2 Tbs. extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 2 heads radicchio
- 2 Tbs. balsamic vinegar
- 1/4 cup (1/2 oz./15 g) fresh bread crumbs, toasted
- 1 Tbs. grated lemon zest
- 1 oz. (30 g) Manchego cheese, thinly shaved
- Flaky sea salt
Directions:
In a small bowl, mash together the anchovies, garlic and mustard, then stir in the lemon juice. Slowly whisk in the 1/4 cup (2 fl. oz./60 ml) olive oil. Season to taste with kosher salt and pepper. Set the vinaigrette aside.
Remove the outer leaves from the radicchio and trim the end off the core, if necessary. Cut each head into 6 wedges, making sure each piece has some of the core attached. Brush the wedges with the 2 Tbs. olive oil and season lightly with kosher salt and pepper.
Heat a large grill pan or fry pan over high heat. Working in batches if needed, add the radicchio wedges, cut side down. Cook, turning once, until crisp, lightly browned and slightly wilted, about 2 minutes per side.
Transfer the radicchio to a serving platter and brush the wedges with the vinegar. Drizzle with the vinaigrette, then top with the bread crumbs, lemon zest and Manchego. Sprinkle with flaky sea salt and a few grindings of pepper. Serve immediately. Serves 6.
Williams Sonoma Test Kitchen
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