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Grilled Treviso with Citrus Bagna Cauda

Grilled Treviso with Citrus Bagna Cauda
Prep Time
35 min
Cook Time
10 min
Yields
4 - 6 servings

This side dish features citrusy bagna cauda, an Italian dip of sorts, and treviso, a fish named after an Italian town.

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ingredients

Citrus Bagna Cauda

3
Tbsp extra-virgin olive oil
3
cloves garlic, smashed and peeled
2
anchovy fillets
1
tsp grated lemon zest (1 lemon)
1
tsp grated orange zest (½ orange)
1
Tbsp lemon juice (½ lemon)
1
Tbsp orange juice (½ orange)
1 ½
tsp honey
¼
tsp kosher salt
⅛ tsp ground black pepper

Grilled Treviso

3
large heads treviso, halved lengthwise
½
tsp kosher salt
½
cup chopped walnuts, toasted
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directions

Step 1

Heat the olive oil in a small saute pan over medium heat. Add the garlic and anchovies. Cook, stirring and breaking up the anchovies with a wooden spoon, until the anchovies dissolve and the garlic is fragrant and beginning to brown, about 3 minutes. Set aside to cool to room temperature.

Step 2

Meanwhile, add the lemon zest, orange zest, lemon juice, orange juice, honey, salt and pepper to a small bowl. Once the anchovy-garlic oil has cooled, whisk it into the citrus. Allow to mingle for about 10 minutes before removing the garlic.

Step 3

Preheat a grill pan over medium-high heat.

Step 4

Grill the treviso halves until slightly wilted and charred in spots, 3 minutes per side. Remove to a cutting board, cut out the cores and chop the leaves into bite-size pieces. Place in a medium bowl and season with the 1/2 teaspoon salt. Toss the Treviso with the bagna cauda dressing and sprinkle with the walnuts.

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