Charred Grilled Chicory with Anchovy Dressing | Arteflame

Introduction

There is a distinct kind of magic that happens when you introduce bitter greens to the open fire. The sturdy leaves of chicory transform entirely, their sharp bite softening into a mellow, nutty sweetness while the edges catch that irresistible, crispy char. I remember the first time I ate this in a small Roman trattoria; it was a revelation that vegetables could carry so much personality. This dish brings that rustic Italian soul right to your backyard, offering a sophisticated interplay of smoky, salty, and savory notes that feel both elegant and effortlessly grounded.

Why This Recipe Shines

What makes this recipe a permanent fixture in my repertoire is the Anchovy Vinaigrette. Even if you think you aren't a fan of anchovies, trust me on this—they melt away to create a profound umami depth that perfectly balances the natural bitterness of the greens. It is the ultimate side dish because it cuts through the richness of a steak dinner or stands proudly on its own as a light lunch. Plus, cooking it on the Arteflame grill ensures you get that professional-grade sear without losing the tender heart of the vegetable.

Kitchen Wisdom for the Perfect Sear

• Dry thoroughly: Moisture is the enemy of a good sear. Ensure your chicory is completely dry after washing to avoid steaming the leaves rather than grilling them.
• Mind the salt: Since the dressing relies on anchovies, which are naturally salty, go easy when seasoning the raw greens to prevent the final dish from becoming overpowering.

Swaps & Substitutions

If chicory is hard to find, red radicchio or Belgian endive are fantastic alternatives that hold up well to heat. For a plant-based twist, swap the anchovies for a tablespoon of capers or a dab of miso paste to keep that savory punch without the fish.

Ingredients

For the Grilled Chicory

• 2 heads of Chicory (or Red Radicchio), quartered lengthwise
• 2 tablespoons Extra Virgin Olive Oil
• Sea Salt, to taste
• Freshly Ground Black Pepper, to taste

For the Anchovy Dressing

• 1 tin (approx. 2 oz) Anchovy fillets in oil, drained and finely chopped
• 1 clove Garlic, minced or crushed into a paste
• 1 tablespoon Red Wine Vinegar (or fresh lemon juice)
• 4 tablespoons High-quality Extra Virgin Olive Oil
• Fresh Parsley, chopped (for garnish)

Instructions

Step 1: Prepare the Greens

1. Start by thoroughly washing the chicory heads to remove any grit trapped between the leaves. Pat them completely dry with paper towels; excess moisture will steam the vegetable rather than grill it.
2. Cut each head of chicory lengthwise into quarters. Ensure the root end remains intact, as this holds the leaves together on the grill.
3. Brush the cut sides of the chicory generously with olive oil and season lightly with sea salt and black pepper. Be mindful of the salt, as the dressing will be salty.

Step 2: Make the Dressing

1. While the grill heats up, prepare your dressing. In a small bowl or mortar and pestle, mash the minced garlic and chopped anchovies together until they form a coarse paste.
2. Whisk in the red wine vinegar (or lemon juice) to loosen the paste.
3. Slowly drizzle in the extra virgin olive oil while whisking constantly to create an emulsified, slightly thick dressing. Set aside to let the flavors meld.

Step 3: Fire Up the Arteflame

1. Build a medium-to-high heat fire in your Arteflame grill. You want the cooktop to be hot enough to sear the vegetables quickly without burning them completely.
2. Lightly oil the flat cooktop surface where you intend to place the vegetables.

Step 4: Grill the Chicory

1. Place the chicory quarters cut-side down directly onto the hot flat-top grill.
2. Grill for about 3 to 4 minutes per side. You are looking for a deep, golden-brown char on the outside and slightly wilted, tender leaves on the inside.
3. If the stems are very thick, you can move them slightly closer to the center fire for a minute to ensure the heart is tender.

Step 5: Dress and Serve

1. Remove the chicory from the grill and arrange them on a serving platter while still hot.
2. Immediately spoon the anchovy dressing over the grilled greens, allowing the heat to release the aroma of the garlic and anchovies.
3. Garnish with fresh chopped parsley and serve warm.

Tips

To master this Italian Grilled Chicory, selection and timing are key. When choosing your chicory or radicchio at the market, look for heads that are tight, heavy for their size, and have crisp, vibrant leaves without any browning on the edges. The tighter the head, the better it will hold up to the intense heat of the grill. If you cannot find chicory, Belgian endive or Treviso radicchio are excellent substitutes that offer a similar flavor profile and structure.

Regarding the dressing, do not be afraid of the anchovies even if you aren't a huge fish fan. In this application, the anchovies melt into the dressing, providing a savory depth of flavor (umami) rather than a fishy taste. However, because anchovies are naturally very salty, taste your dressing before adding any additional salt to the finished dish. Finally, ensure your grill is hot enough before placing the vegetables down; you want a sear, not a slow roast, to keep the texture interesting.

Variations

While the classic anchovy dressing is traditional, there are several ways to adapt this recipe to suit different dietary needs or flavor preferences. The versatility of grilled bitter greens allows for experimentation with acids, fats, and textures. Here are a few popular variations to try on your Arteflame:

• Vegan Umami: Replace the anchovies with a tablespoon of capers and a teaspoon of miso paste to achieve that savory depth without animal products.
• Cheesy Indulgence: Skip the anchovy dressing and instead finish the grilled chicory with a heavy dusting of grated Pecorino Romano and a squeeze of lemon.
• Balsamic Glaze: For a sweeter approach, drizzle the grilled greens with aged balsamic glaze and toasted pine nuts.
• Spicy Kick: Add half a teaspoon of crushed red pepper flakes to the olive oil marinade to infuse heat into the leaves as they grill.
• Wrapped Delight: Wrap the chicory quarters in thin slices of pancetta or prosciutto before grilling for an extra crispy, salty layer.

Best pairings

Italian Grilled Chicory is a bold side dish that requires equally robust main courses to create a balanced meal. The bitterness of the greens acts as a palate cleanser, cutting through the richness of fatty meats, making it an ideal companion for heavy barbecue dishes. When planning your menu, think about proteins that benefit from a hit of acidity and fresh vegetable crunch.

This dish pairs exceptionally well with a classic Tagliata di Manzo (sliced grilled steak), where the peppery arugula is swapped for the warm chicory. It also complements grilled lamb chops perfectly, as the gaminess of the lamb stands up to the strong anchovy dressing. For seafood lovers, serve this alongside whole grilled branzino or swordfish steaks. If you prefer a vegetarian spread, pair it with grilled polenta cakes and rustic sourdough bread to soak up the leftover dressing.

Conclusion

Grilling chicory on an Arteflame is more than just cooking a vegetable; it is about unlocking complex flavors that boiling or steaming simply cannot achieve. The combination of the smoky char, the tender heart of the greens, and the sharp, savory dressing creates a dish that is texturally satisfying and full of character. It challenges the palate in the best way possible, proving that bitter vegetables can be the star of the show.

Whether you are hosting a summer barbecue or looking for a healthy, flavorful winter side dish, this recipe brings a touch of Italian sophistication to your table. Don't hesitate to try this method with other sturdy greens as well. We hope you enjoy the rustic elegance of this dish—fire up the grill and enjoy the unique taste of Rome!