Grilled Radicchio with Salsa Verde

01Method

1. 1

   Remove any wilted or discolored outer leaves from the radicchio heads and cut them into quarters. Arrange on a baking sheet, drizzle lightly with olive oil, and season with salt and pepper.

2. 2

   Wash the lemon under hot water and pat dry. Finely zest the lemon, then cut it in half and extract the juice into a small bowl.

3. 3

   Combine the lemon zest, peeled garlic cloves, capers, horseradish, and anchovies in a food processor. Add the parsley and mint leaves along with the lemon juice and a portion of the olive oil. Pulse until you achieve a rough paste-like consistency, then add the remaining oil and continue processing until smooth. Taste and adjust seasoning with salt, pepper, and additional lemon juice or a splash of water to reach your desired thickness.

4. 4

   Heat a grill to medium heat or prepare a grill pan on the stove. Place the radicchio quarters on the grill side by side and cook for approximately 2–3 minutes per side until the edges soften and begin to caramelize. Transfer to a serving plate, spoon the salsa verde over the top, and serve while hot or at room temperature.