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Radicchio With Walnut Anchovy Sauce
![Radicchio With Walnut Anchovy Sauce](https://static01.nyt.com/images/2014/10/22/health/22bittersradicchio/22bittersradicchio-articleLarge.jpg?width=1280&quality=75&auto=webp)
- Total Time
- 20 to 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 3anchovy fillets
- 7tablespoons extra virgin olive oil
- 1tablespoon walnut oil
- 2garlic cloves green germ removed, minced
- 1tablespoon fresh lemon juice or sherry vinegar (more to taste)
- 1teaspoon Dijon mustard
- ⅓cup / 1½ ounces walnuts, finely chopped
- Freshly ground pepper
- 2large or 4 to 6 smaller radicchio, cut in wedges
- Salt to taste
Preparation
- Step 1
Rinse anchovies briefly and chop. Heat 2 tablespoons of olive oil over low heat in a small skillet and add anchovies and garlic. Stir until garlic is fragrant and just beginning to color and anchovies have broken down into smaller bits. Transfer to a mortar and pestle. Use pestle to grind mixture into a paste. Add lemon juice or vinegar to the still-hot pan and stir to deglaze bottom of pan, then transfer to mortar and pestle. Add mustard. Work together, then slowly add 3 tablespoons of olive oil and walnut oil, one tablespoon at a time, working each tablespoon into anchovy mixture before adding next. Work in walnuts and mash with the pestle until the sauce is thick. Season to taste with freshly ground pepper (the anchovies should provide enough salt).
- Step 2
Heat a heavy cast iron pan over medium heat or prepare a medium-hot grill. Cut radicchio into wedges – about 1½ to 2 inches thick at the widest point. Place in a bowl and toss with remaining olive oil. It should be lightly coated all over. Season with salt and pepper. Grill, turning often, until lightly colored, charred in places and soft, about 8 to 10 minutes (do this in batches if using a pan).
- Step 3
Arrange radicchio on plates or on a platter. Either drizzle the sauce over the radicchio or serve it in ramekins with each serving. Serve radicchio hot or at room temperature.
- You can grill the radicchio ahead and keep at room temperature. If the dressing stiffens up too much, add a little oil or warm over low heat, stirring.
Private Notes
Cooking Notes
Very tasty. I simplified by making the sauce in a food processor (after frying the garlic and anchovies). Sprinkled some goat cheese on top and served as a side.
This was so good, I had pecan oil instead of olive but otherwise pretty much followed the recipe. I cooked the radicchio in a pan the first time but used the air fryer the second time and that was awesome too- there was still the artichok-ey cores but also some crispy kale chip like parts and it was amazing. We had some oysters with lemon and it made a great meal.
Very similar to bagna cauda. As an anchovy lover, thought it was great. Used less oil and added some water. Walnuts give it plenty of oil. I find radicchio in the US is much more bitter. Hard to find a milder version except farmers markets.
This was delicious!
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