Naturally bitter radicchio becomes sweeter when charred, creating the perfect flavor counterpoint to a briny green salsa. Ready the salsa up to a day in advance, and this Italian side dish will come together in minutes. Toasted walnuts add a final touch of flavor and crunch.
Pan-Grilled Radicchio with Olive-Caper Salsa
- 2 tsp. olive oil
- 1/3 cup (1 1/2 oz./40 g) chopped walnuts
For the olive-caper salsa:
- 1 cup (1 1/2 oz./45 g) firmly packed fresh flat-leaf parsley leaves
- 1/4 cup (1 1/4 oz./35 g) pitted Kalamata olives
- 1/4 cup (1 1/4 oz./35 g) small pitted green olives
- 1 Tbs. drained capers
- 1 Tbs. finely chopped shallot
- 1/2 cup (4 fl. oz./125 ml) extra-virgin olive oil
- 4 heads Treviso or round radicchio, about 1 1/2 lb. (750 g) total weight
In a small fry pan over medium-low heat, warm the olive oil. Add the walnuts and toast, stirring occasionally, until pale golden, about 5 minutes. Set aside.
To make the olive-caper salsa, in a food processor, combine the parsley, both kinds of olives, capers and shallot and pulse until finely chopped. Transfer to a bowl and stir in the olive oil, reserving 1 Tbs.
Remove any discolored or wilted leaves from the radicchio. If using Treviso, cut in half lengthwise. If using round radicchio, cut into thick wedges. Place the pieces cut sides up and brush with the reserved oil.
Preheat a stove-top grill pan or griddle over medium-high heat. Place the radicchio, cut sides down, on the pan and cook, turning once, until wilted and slightly browned, about 2 minutes on each side.
Arrange the radicchio on a platter, spoon the salsa evenly over the top and sprinkle with the walnuts. Serve warm. Serves 4.
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