![Grilled Treviso with Citrus Bagna Cauda](https://api.vip.foodnetwork.ca/wp-content/uploads/2022/02/7984477e-ccfd-4183-b87a-b5954b004d9b_grilled-treviso-with-citrus-bagna-cauda_WebReady.jpg?w=3840&quality=75)
This side dish features citrusy bagna cauda, an Italian dip of sorts, and treviso, a fish named after an Italian town.
ingredients
Citrus Bagna Cauda
Grilled Treviso
directions
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.
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.
Preheat a grill pan over medium-high heat.
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.