Grilled Treviso with Citrus Bagna Cauda Recipe

Name: Grilled Treviso with Citrus Bagna Cauda
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 3 large heads Treviso, halved lengthwise; 1/2 teaspoon kosher salt; 1/2 cup chopped walnuts, toasted

Servings: persons

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
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.
2
Add the garlic and anchovies.
3
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.
4
Set aside to cool to room temperature.
5
Meanwhile, add the lemon zest, orange zest, lemon juice, orange juice, honey, salt and pepper to a small bowl.
6
Once the anchovy-garlic oil has cooled, whisk it into the citrus.
7
Allow to mingle for about 10 minutes before removing the garlic.
8
For the grilled Treviso: Preheat a grill pan over medium-high heat.
9
Grill the Treviso halves until slightly wilted and charred in spots, 3 minutes per side.
10
Remove to a cutting board, cut out the cores and chop the leaves into bite-size pieces.
11
Place in a medium bowl and season with the 1/2 teaspoon salt.
12
Toss the Treviso with the bagna cauda dressing and sprinkle with the walnuts.

208

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 tablespoons extra-virgin olive oil, 3 cloves garlic, smashed and peeled, 2 anchovy fillets, 1 teaspoon grated lemon zest (1 lemon), and more.

Yes, Grilled Treviso with Citrus Bagna Cauda falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Treviso with Citrus Bagna Cauda

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