Radicchio Grilled With Olive Paste and Anchovies
- Total Time
- 60 to 90 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4Treviso radicchios or 2 to 4 small round radicchios, halved lengthwise, or 1 large round one, quartered
- ¼cup extra virgin olive oil, plus more as needed
- 2tablespoons balsamic vinegar, plus more as needed
- Coarse sea salt
- black pepper
- 2anchovy fillets or to taste, drained
- 2tablespoons olive paste or tapenade
Nutritional analysis per serving (4 servings)
165 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 2 grams protein; 343 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Arrange the radicchio cut side up in a baking dish. Drizzle with ¼ cup olive oil and 2 tablespoons balsamic vinegar. Season with salt and pepper. Marinate for 30 to 60 minutes.
- Step 2
Prepare a grill for direct grilling over medium heat. Brush and oil the grate. Place the anchovies in a small bowl and mash with a fork. Add the olive paste or tapenade and mix.
- Step 3
Arrange the radicchios on the grill cut side down slightly on the diagonal to the bars of the grill grate. Grill until lightly browned, 6 to 10 minutes, rotating each radicchio a little halfway through to create a crosshatch of grill marks. Baste with some of the marinade.
- Step 4
Turn the radicchios over. Spread each with a little anchovy and olive paste. Continue grilling and basting until a skewer or knife pierces the radicchio easily, about 3 minutes more.
- Step 5
Transfer to plates. Drizzle with a little fresh olive oil and balsamic vinegar.
Private Notes
Comments
If you tried this I think you should slightly char it under the grill. I cooked it last night and I think it's important to get the smoky flavours of a BBQ. It's super flavoursome @Pamela
Made exactly as the recipe sets out. I used a very syrupy Balsamic and made Tapenade from scratch with salty Kalimata Olives. The charring and smoke from the grill adds to the flavour profile. Excellent side for a Spring BBQ when they're in season. I will definitely cook this again.
Anyone try this in an oven?
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