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.