Radicchio with honeyed nuts

The first time anyone tastes radicchio (who has not developed a taste for it in the womb), it tastes nothing but bitter. That is why most of the time it is part of a mixed lettuce packet sold in shops. Yet, when you try it in Italy or France, where it is praised for its individuality and not diluted with some other vague personalities, you understand the beauty of radicchio. Grilling releases the hidden sweetness running through the veins. I like to serve it fresh with dressing and honeyed walnuts and pecans. Simple. A main course, when you’re not really hungry and an appetizer or side dish when in need of something extra.


60 g pecans and walnuts
20 g honey
1 tbsp extra virgin olive oil
sea salt to taste
a tiny bit of organic orange zest, finely grated
400 g radicchio, leaves

dressing:
2 small tsp Dijon mustard
30 ml fresh orange juice
2 salted anchovies, chopped
1 small clove garlic, grated
sea salt to taste — remember that anchovies are salty
freshly ground pepper
20 ml extra virgin olive oil — smoked or regular


Put nuts, honey, salt, orange zest, salt, and oil in a pan. Put the heat on medium-high and wait until it starts to bubble and then turn the heat higher until caramelized. Take off the heat and pour on a plate.

For the dressing. Mix mustard, juice, anchovies, garlic, salt, and pepper. Mixing all the time, add oil. The slower you add the oil and the more you mix, the creamier the sauce will be.

Mix the radicchio with the dressing, trying to coat every leaf. Place the leaves on a plate and top with nuts (I like to leave some whole and some smaller). Serve right away.