Radicchio Grilled With Olive Paste and Anchovies

Recipe from Le Louis XV

Adapted by Steven Raichlen

Radicchio Grilled With Olive Paste and Anchovies
Owen Franken for The New York Times
Total Time
60 to 90 minutes
Rating
4(83)
Notes
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Ingredients

Yield:4 servings
  • 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
Ingredient Substitution Guide
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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Step 5

    Transfer to plates. Drizzle with a little fresh olive oil and balsamic vinegar.

Ratings

4 out of 5
83 user ratings
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Pamela

Anyone try this in an oven?

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Credits

Adapted from Le Louis XV, Monaco

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