This fresh raddichio dish makes a wonderful dinner on a hot day – or serve it as a tasty side to your main course.
Recipe and image courtesy of Cooking with Vegetables by Jesse Jenkins (Bluebird, £28). Photography by Jesse Jenkins
Grilled radicchio with caper and anchovy sauce
This grilled radicchio with caper and anchovy sauce recipe makes a light weeknight dinner
Prep: 10 mins
Cook: 5 mins
Total: 15 mins
Serves 2 as a main or 4 as a side
Ingredients
- 100g (3.5 oz) tinned anchovy fillets in oil
- 30g (1 oz) capers drained
- 1 lemon halved
- 4 tbsp extra virgin olive oil plus extra to coat the radicchio
- 1 head purple radicchio
- salt and pepper
- a handful fresh parsley roughly chopped, to serve
Method
Step 1
First, make the sauce: put the anchovies and oil from the tin, capers, the juice of half a lemon and the olive oil in a blender and blend until smooth. If it’s too thick, add a little water to loosen it.
Step 2
Trim the radicchio stem, keeping the core intact, and remove any beaten up outer leaves. Cut the radicchio into four pieces then put it into a bowl with some olive oil to coat. Add a good pinch of salt and mix well.
Step 3
Get a griddle pan or frying pan smoking hot over a high heat, then add the radicchio cut side down, pressing it down firmly with your hand. Cook for 2 minutes or until deeply charred. Turn the pieces and char them on the other cut side then transfer to a plate. Squeeze the other half lemon over them while they steam.
Step 4
To serve, either put the sauce on a plate with the radicchio on top or spoon it over the radicchio. Finish with chopped parsley and black pepper.
