Tiny New York Kitchen: Grilled Radicchio With Creamy Anchovy Dressing

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By Victoria Hart Glavin of Tiny New York Kitchen

I grill romaine so it makes sense to me to grill radicchio. The slight char from the grill is excellent with radicchio’s bitterness. The radicchio softens and wilts from the heat, taking on a bit of smoke flavor. You may also use a heavy grill pan on your stovetop. Use the grilled radicchio as a simple salad topped with this Creamy Anchovy Dressing.


  • 2 Heads Radicchio
  • Olive Oil
  • Kosher Salt
  • Creamy Anchovy Dressing

Grill Method:
Heat your grill to a medium-high heat. Quarter each radicchio. Cut first in half, starting at base and slicing down through top of the head. Then cut each half in half. Each quarter should have a piece of stem at its base to make sure it holds together.

Brush each wedge generously with olive oil and sprinkle with kosher salt. Arrange wedges on grill and cook for 3 to 5 minutes. You will want bottom side to start to brown and crisp. Using tongs, flip and cook second side as the first. Flip one more time so that all three sides are like the first.

Remove from grill and serve warm with dressing drizzled over the top.

Grill Pan Method:
Quarter radicchio as directed above. Coat grill pan with olive oil and place pan over a high heat. Place wedges in pan and cover with heavy lid that is smaller in diameter of pan so that it presses directly on radicchios. Cook for 3 to 5 minutes until bottoms are crisp and starting to brown. Turn so that all three sides are brown, wilted and tender.

Anchovy Dressing:

  • 10 Anchovy Fillets (Drained)
  • 1 Garlic Clove
  • 2 Tablespoons Fresh Lemon Juice
  • 1 Tablespoon Capers (Drained)
  • 1 Tablespoon Olive Oil
  • 3 Tablespoons Heavy Cream
  • 1/2 Teaspoon Freshly Ground Pepper

In a food processor or blender add anchovies, garlic, lemon juice, capers, and pepper. Process until blended. With food processor running slowly pour in olive oil and cream. Process for another 20 seconds until mixture is well blended. Transfer to small-size bowl. Makes about 1/2 cup.

Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.

While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”

Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too!  Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.