Ingredients

• 1 head 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

Preparation

1. Cut 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 cook until the radicchio is tender and slightly browned, about 3 minutes more. Serve warm or at room temperature.

Adapted from Real Simple.

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