Wilted Radicchio with Anchovy and Walnuts
Radicchio wedges wilted in garlicky olive oil with melted anchovy, finished with a little balsamic and toasted walnuts.
Why you'll love Wilted Radicchio with Anchovy and Walnuts
Radicchio is the deep red, white-veined chicory that tastes boldly bitter raw. A few minutes in a hot pan changes it: the leaves soften at the edges, brown in spots, and the bitterness turns rounder and almost sweet, while the core keeps a little crunch. It is one of the fastest cooked vegetables there is.
Anchovies are the secret, and they do not make the dish taste fishy. A few fillets melt completely into the warm olive oil with the garlic, and what they leave behind is a deep, savory saltiness that stands up to the radicchio's bitterness. A small splash of balsamic at the end brings just enough sweetness to balance it, and toasted walnuts add crunch and a real fat.
It is a side for people who like bold flavors, and it is wonderful next to a rich main: steak, pork chops, duck, or a fatty fish like salmon or mackerel.
Quick overview: This Wilted Radicchio with Anchovy and Walnuts takes 10 min of hands-on time and about 20 min in all and makes 4 servings, each about 3/4 cup. You'll need a skillet.
Ingredients
- 2 heads radicchio (about 1 1/4 lb), cut into 8 wedges each through the core
- 3 tbsp olive oil, divided
- 3 anchovy fillets packed in olive oil Label: anchovies, olive oil, and salt
- 2 cloves garlic, thinly sliced
- a pinch of red pepper flakes
- 1 tbsp balsamic vinegar
- 1/4 cup walnuts, toasted and roughly chopped
- a pinch of fine sea salt, if needed
- freshly ground black pepper
Instructions
- Toast the walnuts: Toast the walnuts in a large dry skillet over medium heat for 4 to 5 minutes, shaking the pan, until they smell toasty. Tip them out, let them cool, and chop them.
- Sear the radicchio: Add 2 tablespoons of the olive oil to the same skillet over medium-high heat. When it shimmers, lay in the radicchio wedges cut side down and cook for 2 to 3 minutes, until the cut faces brown and the outer leaves start to wilt. Turn them and cook 1 to 2 minutes more, then move them to a platter. Work in two batches if they do not fit in one layer.
- Melt the anchovies: Lower the heat to medium and add the remaining tablespoon of olive oil, the anchovies, garlic, and red pepper flakes. Stir and press the anchovies with a wooden spoon for about 1 minute, until they dissolve into the oil and the garlic turns pale gold. Keep the heat moderate so the garlic does not brown and turn bitter.
- Add the balsamic: Take the pan off the heat and stir in the balsamic vinegar, which will bubble and loosen the anchovy oil into a warm dressing.
- Finish: Spoon the warm dressing over the radicchio, scatter the walnuts on top, and finish with pepper. Taste before adding salt, since anchovies bring plenty. Serve warm or at room temperature.
Storage and leftovers
This is best the day it is made. Leftovers keep in the refrigerator for up to 2 days and are good at room temperature, chopped into a salad with a soft-boiled egg.
Keep the walnuts separate if you plan leftovers, so they stay crisp.
Variations
- Without anchovy: Use a teaspoon of white miso whisked into the balsamic for a similar savory depth.
- With parmesan: Shave parmesan over the top just before serving.
- Grilled: Brush the wedges with oil and grill over medium-high heat for 2 to 3 minutes a side, then dress them the same way.
- Endive mix: Use half radicchio and half Belgian endive, halved lengthwise.
Notes and tips
- Keep the core on: Cutting through the core keeps each wedge in one piece in the pan.
- Do not cook it too long: A few minutes is enough. Long cooking turns radicchio dull brown and soft all the way through.
- Buy good anchovies: Anchovies packed in olive oil in a glass jar taste cleaner and melt more easily than flat tins.
- Use balsamic lightly: A tablespoon balances the bitterness. It carries natural sugar, so a little is all this needs.
Nutrition and mindful eating
- Radicchio is a chicory, and its bitterness comes from compounds called sesquiterpene lactones. Bitter flavors are part of a varied plate, and cooking softens them.
- Bitter greens pair naturally with rich foods, which is why this side sits so well next to steak, duck, or salmon.
- Walnuts bring the plant form of omega-3 fat along with their crunch, and olive oil is the real fat that carries the dressing.
- Anchovies season the dish so completely that it needs almost no added salt.
- As you eat, notice the bitterness and how it changes alongside the sweet balsamic and the rich walnuts, and pay attention to how bitter foods can make you feel satisfied sooner.
Frequently asked questions
Have a question about this Wilted Radicchio with Anchovy and Walnuts? Start here, with the questions people ask most.
Will it taste fishy?
No. The anchovies melt into the oil and leave a savory, salty depth rather than a fish flavor.
How do I make radicchio less bitter?
Cooking is the best way, and the balsamic and walnuts balance what is left. Soaking the raw wedges in ice water for 10 minutes also softens it.
What kind of radicchio should I use?
Round Chioggia radicchio is the most common and works perfectly. Longer Treviso radicchio is milder and cooks the same way.
Can I serve it cold?
Room temperature is best. Straight from the refrigerator, the olive oil firms up, so let it sit out for 15 minutes first.
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