Charred Treviso bathed in an anchovy and almond dressing is a delicious accompaniment to any cookout. It’s a milder relative of radicchio and has pretty, long leaves that are tinged with green and white, and the anchovy and breadcrumbs add sweetness. Serve it alongside Ceder Plank Salmon, or some Lamb Smash Burgers.
½ cup/55 g almonds, roughly chopped
2-oz/56-g can of anchovies
2 cups/100 g panko breadcrumbs
3 tablespoons salted capers
¼ cup/60 ml olive oil
4 small Treviso chicory/radicchio, cut in half lengthwise
¼ cup/30 g grated Parmesan cheese (optional)
Cracked black pepper
Oil, for brushing the grate
Place the almonds and anchovies (there’s no need to drain them) in a food processor and pulse to a rough consistency. Pour the mixture into a bowl and add the breadcrumbs, capers, and half the olive oil. Toss together and season with pepper.
Heat a pan over a medium-high heat, add the breadcrumb mixture, and toast until golden brown. Set aside.
Heat the grill/barbecue to medium-high. Brush the grate with oil.
Place the Treviso on a baking sheet and brush with the remaining olive oil. Grill for 2–3 minutes on each side until slightly charred and wilted.
Remove them to a platter and scatter with the breadcrumb mix. Sprinkle with the Parmesan, if using, and season with a little more black pepper.
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