Recipe courtesy of Giada De Laurentiis
Episode: Cucina Italiana
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Grilled Treviso with Citrus Bagna Cauda
Total:
35 min
Active:
35 min
Yield:
4 to 6 minutes
Level:
Intermediate
Total:
35 min
Active:
35 min
Yield:
4 to 6 minutes
Level:
Intermediate

Ingredients

Citrus Bagna Cauda:
Grilled Treviso:

Directions

For the citrus bagna cauda: 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.

For the grilled Treviso: 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.

 

 

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