Sautéed Radicchio

Sauteed Radicchio
Dana Gallagher

Serves 4
preparation
10
minutes
cooking
20
minutes

Ingredients

2
heads radicchio
2
tablespoons
red wine vinegar
1
large clove garlic, finely chopped
1/2
teaspoon
kosher salt
1/4
teaspoon
black pepper
3
oil-packed anchovy fillets, finely chopped (optional)
5
tablespoons
olive oil
8
sprigs fresh oregano

Directions

  1. Cut each head of radicchio in half lengthwise, and then cut each half into 4 wedges (leave the cores intact; they'll help hold the wedges together). Set aside.
  2. In a small bowl, whisk together the vinegar, garlic, salt, pepper, anchovies (if using), and 3 tablespoons of the oil; set aside.
  3. Heat the remaining oil in a large skillet over medium heat. Add the radicchio in a single layer and cook for 3 minutes. Turn the radicchio, add the vinaigrette and oregano, and cook until the radicchio is tender and slightly browned, about 3 minutes more. Serve warm or at room temperature.
Frank Mentesana
September 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 92 %
  • Fat 18 g
  • Sat Fat 3 g
  • Cholesterol 3 mg
  • Sodium 357 mg
  • Carbohydrate 3 g
  • Fiber 1 g
  • Sugar 1 g
  • Protein 2 g
What does this mean? See Nutrition 101.