I am tempted to call the sauce for this seared radicchio bagna cauda because that is what they called it in the London restaurant I used to frequent that inspired the recipe (11 Park Walk, now closed). It is really more of a walnut-thickened anchovy vinaigrette, and it is perfect with the radicchio. When you cook radicchio some sweet flavors emerge, but bitter is still the prevailing taste. The salty anchovies, pungent garlic and nutty walnuts – which also have a bitterness all their own – go together beautifully. The sauce is substantial, and will thicken as it sits, so serve the dish right away if you are spooning it over the radicchio so it doesn't become stodgy; or serve the sauce in ramekins and dip the radicchio into it.
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Author
Martha Rose Shulman | 2014-10-23
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