Radicchio Grilled With Olive Paste and Anchovies

Recipe from Le Louis XV

Adapted by Steven Raichlen

Published June 28, 2011

  • Owen Franken for The New York Times
Media 1 of 1
Total Time
60 to 90 minutes
Rating
4(88)
Comments
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—Steven Raichlen

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Ingredients

Yield:4 servings

  • 4 Treviso radicchios or 2 to 4 small round radicchios, halved lengthwise, or 1 large round one, quartered

  • ¼ cup extra virgin olive oil, plus more as needed

  • 2 tablespoons balsamic vinegar, plus more as needed

  • Coarse sea salt

  • black pepper

  • 2 anchovy fillets or to taste, drained

  • 2 tablespoons olive paste or tapenade

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

7 grams carbs; 2 milligrams cholesterol; 165 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 15 grams fat; 1 gram fiber; 343 milligrams sodium; 2 grams protein; 2 grams sugar

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.

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Ratings

4 out of 5
88 user ratings
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Comments

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Tim

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

Tim

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.

Pamela

Anyone try this in an oven?

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Credits

Adapted from Le Louis XV, Monaco

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