Grilled Treviso with Citrus Bagna Cauda

  • prep time35 min
  • total time 45 min
  • serves 4 - 6

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

5 Ratings
Directions for: Grilled Treviso with Citrus Bagna Cauda


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 (1/2 orange)

1 Tbsp lemon juice (1/2 lemon)

1 Tbsp orange juice (1/2 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


Citrus Bagna Cauda

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.

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.

Grilled Treviso

1. Preheat a grill pan over medium-high heat.

2. 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.

See more: Citrus, Fish, Grill, Italian, Nuts, Side


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