Radicchio with Anchovy and Rosemary Sauce
The versatile sauce used here comes from Rogers Gray Italian Country Cook Book (Random House, 1995), by Ruth Rogers and Rose Gray, chef-owners of London’s acclaimed (and very Italian) River Cafe. It can be used not only as a dip for radicchio and other vegetables, but also spooned over grilled or roasted fish or lamb. Rogers and Gray recommend green Tuscan olive oil.
- 2 tbsp. fresh young rosemary leaves
- 12 anchovy filets
- Juice of 1 lemon
- 2⁄3 cup fruity extra-virgin olive oil
- 4 heads treviso or 2 heads chioggia radicchio (or a combination of both)
- Place rosemary leaves in a mortar and grind as finely as possible. Add anchovy filets and grind to a paste. Add lemon juice, mix well, and then, stirring constantly, add oil, a few drops at a time. Transfer sauce to a small bowl.
- Core treviso or chioggia radicchio. Separate leaves and arrange them on a platter around sauce.