Photo: Ernest Porzi
Pan-Grilled Radicchio with Italian-Style Salsa Verde
10 ingredients
Serves 4.
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Estimated Nutrition (whole recipe, rough)
354
Calories
30g
Protein
24g
Fat
7g
Carbs
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Anchovy | 100g | 210 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Radicchio | not in our table | 0 |
| Horseradish | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 Treviso radicchio heads
- Extra-virgin olive oil for drizzling, pus 8 Tbs.
- Sea salt and freshly ground pepper for sprinkling, plus more, to taste
- 1 lemon
- 2 garlic cloves, smashed
- 1 tsp. prepared horseradish
- 2 Tbs. capers
- 2 oil-packed anchovy fillets, preferably Italian
- Leaves from 1 bunch fresh flat-leaf parsley
- Leaves from 1/2 bunch fresh mint
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes