Radicchio with Anchovy and Rosemary Sauce

  • Serves

    serves 4


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
  • 23 cup fruity extra-virgin olive oil
  • 4 heads treviso or 2 heads chioggia radicchio (or a combination of both)


Step 1

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.

Step 2

Core treviso or chioggia radicchio. Separate leaves and arrange them on a platter around sauce.

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