Photos by Michael Piazza

If you make the vinaigrette and prepare your vegetables ahead of time, you can quickly finish this salad after the paella is done. The vegetables only need a quick turn on the grill to pick up some smokiness.

Serves 4–6 

For the vinaigrette:
1 garlic clove, peeled
4 anchovy filets, minced
1 scant tablespoon Dijon mustard
3 tablespoons red wine vinegar
½ cup olive oil
sea salt, to taste
freshly ground black pepper

For the salad:
3 leeks, tough green ends trimmed
2 tablespoons olive oil
sea salt, to taste
1 head radicchio, cut into 8 wedges with core intact
2–3 tablespoons parsley leaves
2 ounces aged grating cheese

Make the vinaigrette: Smash the garlic clove with the side of a knife, roughly chop it and sprinkle with a pinch of salt. Use the side of your knife to mash the garlic and salt into a paste. Stir together in a small bowl with the anchovies, mustard and vinegar. Slowly whisk in the olive oil until vinaigrette is thickened and emulsified. Taste and add salt and pepper as needed.

Prepare the leeks: Bring a pot of salted water to a boil. Meanwhile, cut leeks in half lengthwise and soak them in a bowl of water if they are gritty. Rinse until water runs clear. Place in boiling water and blanch for about 4 minutes, until the leeks are tender. Transfer to an ice bath to cool. Pat dry, rub with olive oil, sprinkle with salt and set aside.

Rub the radicchio with a drizzle of olive oil and sprinkle with salt. Set aside.

Place the leeks on the grill and cook for about 2 minutes per side, until warmed through and marked by the grill. Add the radicchio and cook for about 1 minute per side, just until slightly wilted and singed at the edges. Arrange on a platter and scatter the parsley leaves on top. Drizzle with anchovy vinaigrette to taste (you might not use it all) and shave some cheese over the top.

Serve warm or at room temperature.

This recipe appeared in the Winter 2019 issue as part of a larger story on winter outdoor cooking.