Grilled Treviso with Citrus Bagna Cauda

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  • Level: Intermediate
  • Total: 35 min
  • Active: 35 min
  • Yield: 4 to 6 minutes
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Citrus Bagna Cauda:

3 tablespoons extra-virgin olive oil

3 cloves garlic, smashed and peeled

2 anchovy fillets

1 teaspoon grated lemon zest (1 lemon)

1 teaspoon grated orange zest (1/2 orange)

1 tablespoon lemon juice (1/2 lemon)

1 tablespoon orange juice (1/2 orange)

1 1/2 teaspoons honey

1/4 teaspoon kosher salt

1/8 teaspoon ground black pepper

Grilled Treviso:

3 large heads Treviso, halved lengthwise

1/2 teaspoon kosher salt

1/2 cup chopped walnuts, toasted


  1. 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.
  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.
  3. For the grilled Treviso: Preheat a grill pan over medium-high heat.
  4. 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.