Pan-Grilled Radicchio with Italian-Style Salsa Verde

Ruby-red radicchio is delightfully bitter. Grilling thick wedges of it caramelizes and sweetens the outer leaves. The salsa verde adds a contrasting color as well as a piquancy that brightens the winter chicory. When seasoning the salsa verde, be sure to taste it first since the anchovies and capers both have a measure of natural saltiness.
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