Ingredients

• 3 tablespoons extra-virgin olive oil
• 3 cloves garlic, smashed and peeled
• 2 anchovy fillets
• 1 teaspoon grated lemon zest (1 lemon)
• 1 teaspoon grated orange zest (1/2 orange)
• 1 tablespoon lemon juice (1/2 lemon)
• 1 tablespoon orange juice (1/2 orange)
• 1 1/2 teaspoons honey
• 1/4 teaspoon kosher salt
• 1/8 teaspoon ground black pepper
• 3 large heads Treviso, halved lengthwise
• 1/2 teaspoon kosher salt
• 1/2 cup chopped walnuts, toasted

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Instructions

1. For the citrus bagna cauda: Heat the olive oil in a small saute pan over medium heat. Add the garlic and anchovies. Cook, stirring and breaking up the anchovies with a wooden spoon, until the anchovies dissolve and the garlic is fragrant and beginning to brown, about 3 minutes. Set aside to cool to room temperature.
2. Meanwhile, add the lemon zest, orange zest, lemon juice, orange juice, honey, salt and pepper to a small bowl. Once the anchovy-garlic oil has cooled, whisk it into the citrus. Allow to mingle for about 10 minutes before removing the garlic.
3. For the grilled Treviso: Preheat a grill pan over medium-high heat.
4. Grill the Treviso halves until slightly wilted and charred in spots, 3 minutes per side. Remove to a cutting board, cut out the cores and chop the leaves into bite-size pieces. Place in a medium bowl and season with the 1/2 teaspoon salt. Toss the Treviso with the bagna cauda dressing and sprinkle with the walnuts.