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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 heads 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 |
8 sprigs fresh oregano |
Directions:
1. Cut each head of radicchio in half lengthwise, then cut each half into 4 wedges. (Leave the cores intact; they'll help hold the wedges together.) Set aside. In a small bowl, whisk together the vinegar, garlic, salt, pepper, anchovies (if using), and 3 tablespoons of the oil; set aside. 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 oregano, and cook until the radicchio is tender and slightly browned, about 3 minutes more. Serve warm or at room temperature.
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