Prep Time
25 min
Yields
4 servings
Warm, grilled radicchio is topped with a zesty dressing, ricotta salata, and toasted hazelnuts.
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ingredients
1
tsp anchovy paste
1
tsp mild honey
½
tsp lemon zest
2
Tbsp lemon juice (from 1 lemon)
3
Tbsp extra-virgin olive oil
¼
tsp kosher salt
2
heads radicchio, sliced into 1" rounds
½
cup ricotta salata, shaved
¼
cup chopped toasted hazelnuts
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directions
Step 1
Preheat a grill pan to medium-high heat.
Step 2
In a medium bowl, combine the anchovy paste, honey, lemon zest, lemon juice, olive oil and salt. Whisk until smooth and combined.
Step 3
Place the radicchio in the pan and grill until charred and starting to wilt, 3 to 4 minutes per side. Remove to the bowl with the dressing and toss well to coat. Top with the ricotta salata and sprinkle with the hazelnuts.