Grilled Bitter Greens with Shaved Parmesan

Ingredients:

• 1/3 cup extra-virgin olive oil + extra for drizzling
• 2 anchovy fillets, finely chopped
• Juice of 1 large orange
• 2 heads radicchio, cut lengthwise through the root into 4 pieces
• Bread with a crust, for serving, such as a baguette
• 2 tbsp chopped fresh parsley
• 60g of good quality Parmesan, finely shredded with a vegetable peeler

Preparation:

1. Preheat an outdoor grill to medium-high heat. Combine 1/4 cup olive oil, anchovies, and orange juice in a bowl to make the dressing. Set aside.
2. Toss the radicchio quarters in a bowl with the remaining 1.5 tablespoons of olive oil. Grill until lightly charred and wilted, turning occasionally, about 7-10 minutes total. Meanwhile, brush or drizzle some olive oil on the bread and grill it along with the radicchio.
3. Transfer the radicchio to a board and cut into bite-sized pieces, discarding the core. Toss with the dressing and sprinkle with parsley. Divide among 4 plates and sprinkle with shaved Parmesan. Serve with toasted bread.