Nutrition per serving may change if servings are adjusted.
1 small head radicchio (about 8 ounces), halved
1 tablespoon extra-virgin olive oil plus ⅓ cup, divided
⅓ cup finely shredded Pecorino Romano cheese
3 anchovy fillets
1 large clove garlic
2 tablespoons white balsamic vinegar
½ teaspoon freshly ground pepper
Preheat grill to medium.
Brush radicchio halves on all sides with 1 tablespoon oil. Grill the radicchio, turning once, until lightly charred and softened, 3 to 4 minutes per side. When cool enough to handle, remove the core and coarsely chop the leaves.
Place the chopped radicchio, cheese, anchovies, garlic, vinegar and pepper in a food processor. Pulse until coarsely chopped, scraping down the sides once or twice. With the motor running, add the remaining ⅓ cup oil and continue to process until well combined, scraping down the sides once or twice.
Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze in an ice cube tray. Transfer frozen cubes to a sealable plastic bag. Defrost as needed.
63 calories;6 g fat(1 g sat); 0 g fiber; 1 g carbohydrates; 1 g protein; 9 mcg folate; 2 mg cholesterol; 0 g sugars; 0 g added sugars; 19 IU vitamin A; 1 mg vitamin C; 26 mg calcium; 0 mg iron; 59 mg sodium; 52 mg potassium