Appetizer
Charred Treviso Radicchio & Anchovy Crisps with Burnt Garlic Oil & Pomegranate
Radicchio leaves charred until edges blacken and the bitterness mellows into sweetness. Topped with crispy anchovy-breadcrumb streusel and drizzled with burnt garlic oil that smells like autumn itself. Pomegranate arils add acidity and jewel-like brightness. Vegetable-forward yet utterly savory.
547cal per serving
8gprotein
32gcarbs
44gfat
10min prep 18min cook 2serves
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
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