Grilled Radicchio with Lemon Herb Dressing

1 Castelfranco Radicchio, cut into quarters

1 tablespoon white wine vinegar

4 tablespoons olive oil

2 anchovies or 2 tablespoons capers

Fresh lemon juice, to taste

Fresh parsley and celery leaves, chopped

Freshly grated Parmigiano Reggiano cheese

Preheat the grill to high heat. Brush the cut sides of the radicchio lightly with olive oil.
Crush the anchovies or capers in a mortar and use the pestle to stir in the vinegar and olive oil. Taste and add a little fresh lemon juice. Just before you’re ready to serve, stir in the chopped herbs.
Make sure the grill is hot. Place the wedges on the grill cut side down. After 30 seconds, turn the wedges onto the other cut side, grill marks should appear on the flesh. Give it another 30 seconds, and then turn onto the final side. Repeat the process to create a cross hatch if desired.
Remove from the grill and place on a serving dish and drizzle each slice generously with the dressing, top with cheese and serve.