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.
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 pepperGrilled Treviso
3 large heads treviso, halved lengthwise
½ tsp kosher salt
½ cup chopped walnuts, toasted
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.