Prep: 6 minutes; Cook: 14 minutes
A quick sauté tames the bitter flavor of the radicchio. The combination of robust flavors in this warm salad pairs well with a variety of roasted or grilled meats, such as lamb, beef, and chicken.
Oxmoor House JUNE 2006
1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 8 minutes or until golden. Add sugar and anchovies; cook 2 minutes, breaking up anchovies with a wooden spoon. Add radicchio, vinegar, and salt; sauté 3 minutes or until radicchio wilts. Remove from heat. Stir in chickpeas and parsley. Serve warm.
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