Grilled Treviso with Citrus Bagna Cauda
- Level: Intermediate
- Yield: 4 to 6 minutes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 205
- Total Fat
- 20
- Saturated Fat
- 2
- Carbohydrates
- 6
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 3
- Cholesterol
- 2
- Sodium
- 99
- Total: 35 min
- Active: 35 min
Ingredients
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
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.