Grilled Treviso with Citrus Bagna Cauda

• 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

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

extravirgin olive oil, garlic, anchovy, lemon zest, orange zest, lemon juice, orange juice, honey, kosher salt, ground black pepper, treviso, kosher salt, walnuts

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/grilled-treviso-with-citrus-bagna-cauda.html (may not work)