- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings
Ingredients
1 teaspoon anchovy paste
1 teaspoon mild honey
1/2 teaspoon lemon zest
2 tablespoons lemon juice (from 1 lemon)
3 tablespoons extra-virgin olive oil
1/4 teaspoon kosher salt
2 heads radicchio, sliced into 1-inch rounds
1/2 cup shaved ricotta salata
1/4 cup chopped toasted hazelnuts
Directions
- Preheat a grill pan to medium-high heat.
- In a medium bowl, combine the anchovy paste, honey, lemon zest, lemon juice, olive oil and salt. Whisk until smooth and combined.
- Place the radicchio in the pan and grill until charred and starting to wilt, 3 to 4 minutes per side. Remove to the bowl with the dressing and toss well to coat. Top with the ricotta salata and sprinkle with the hazelnuts.
