GFF Summer 2015 Issue    Photographer: Chelsea McNamara    Food Stylist: Victoria Grnof

GFF Summer 2015 Issue    Photographer: Chelsea McNamara    Food Stylist: Victoria Grnof

Radicchio Salad with Orange and Mint

yield: 6 servings

 

2 heads of radicchio, quartered

3 small heads of endive, halved

½ Cup olive oil, plus more for oiling vegetables

1 tablespoons anchovy paste or 3 anchovy filets

1 garlic clove, minced

juice and zest of 1 lemon

½ teaspoon salt

¼ teaspoon freshly ground pepper

½ red onion, thinly sliced

2 blood oranges, peeled and sliced, seeds removed

16 oil cured black olives, pitted

small handful of mint leaves, sliced

fennel salt for garnish (recipe below)

 

Heat a cast iron griddle or large cast iron skillet on high. Lightly brush radicchio and endive with a small amount of oil. Place on pan with cut side down. Turn the radicchio once to char the opposite side of the quarter. Cook until both vegetables are deep in color on cut side but still crisp. Transfer to a cutting board. Slice the endive halves in half to get quarters and the radicchio quarters into 1” slices. Once slightly, cooled transfer to a serving platter.

Meanwhile add anchovy paste, garlic, lemon zest, lemon juice, salt, and pepper to a blender. This can also be done with a whisk. With the blender running, pour olive oil in a steady stream. Blend until emulsified and smooth. Taste for seasoning.

Top the radicchio and endive with the onion, olives, and mint. Drizzle everything with a generous amount of the dressing then sprinkle with the fennel salt to taste.

 

Fennel Salt

Makes 3 Tablespoons

 

1 tablespoon fennel seeds

2 tablespoons flaky sea salt

 

Heat a small, grease free, skillet over medium heat. Add in fennel seeds and cook, stirring constantly until the seeds are fragrant and toasty.  Transfer to a small bowl and add salt. Work the mixture a little with your fingers to rub the two ingredients together.