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.
I was not a fan of this recipe... I found the radicchio got slimy and the garlic didn't really come through over the general bitterness of the veg. I may give it another shot with a tighter head of radicchio and more garlic.
We have grown radicchio the past two years and think this is an outstanding recipe-don't understand the negative review. I did not use anchovies (did not have any) but did use fresh oregano.
Makes a colorful vegetable plate coupled with roasted green beans and sauteed yellow squash with cherry tomatoes.
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