Grilled radicchio salad with tuna conserva from Bottega: Bold Italian Flavors from the Heart of California's Wine Country by Michael Chiarello

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Notes about this recipe

  • crandall57 on February 02, 2026

    This was great. I used kalamata olives in place of the anchovy fillets. The dressing was great. We put it on the radicchio prior to grilling, as directed, and then put it on again at the table. It takes a bit of pre-planning, making the tuna ahead of time.

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