Grilled Radicchio with Bagna Cauda

½ cup plus 3 tablespoons extra-virgin olive oil, divided

8 large cloves garlic, peeled and minced

8 anchovy fillets, minced

2 heads radicchio, about 8 ounces each, quartered through the core, leaving the core attached

Kosher or sea salt

Minced fresh Italian parsley, for garnish

4 lemon wedges

For the bagna cauda: Combine ½ of the oil and the garlic in a small saucepan over very low heat. Cook until garlic is very soft, about 30 minutes. Remove from heat, add the anchovies and stir until dissolved. Return the pan to low heat and keep warm.

Meanwhile, prepare a charcoal or gas grill for indirect grilling over medium heat.

Put the remaining 3 tablespoons of oil on a tray or platter. Turn the radicchio wedges in the oil to coat them all over. Season with salt.

Place the radicchio over indirect heat, cover the grill and cook, turning occasionally, until softened and crisp in parts, about 10 minutes. Transfer to a platter and drizzle with about half of the warm bagna cauda, reserving the remainder for another use (cool, cover and refrigerate up to 1 week).

Garnish with parsley and serve immediately with lemon wedges.

Serves four.

“Everyday Grilling” from Sur la Table (2011 Andrews McMeel)