This Italian-inspired Giada grilled treviso with citrus bagna cauda is one of my favorites when I want something quick, easy, and totally delicious. It takes just several ingredients and comes together in 30 minutes.

I love how the flavors pop—especially with walnuts and the citrusy taste of lemon juice. To make it extra special, I like to garnish it with extra citrus zest. It’s simple, fun, and always makes me feel like I’m treating myself.

Recipe Ingredients

For the Bagna Cauda

• 3 tablespoons extra-virgin olive oil
• 3 garlic cloves, smashed and peeled
• 2 anchovy fillets
• 1 teaspoon grated lemon zest
• 1 teaspoon grated orange zest
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh orange juice
• 1 1/2 teaspoons honey
• 3/4 teaspoon kosher salt
• 1 1/8 teaspoon freshly ground black pepper

For the Treviso

• 1/4 teaspoon kosher salt
• 1/2 cup walnuts, coarsely chopped

How To Make Giada grilled treviso with citrus bagna cauda

Make the Bagna Cauda

1. Cook the Aromatics: Heat the oil in a small sauté pan over medium heat. Add the garlic and anchovies. Cook, stirring often and breaking up the anchovies, until they dissolve and the garlic is fragrant and beginning to brown, about 3 minutes. Set aside to cool.
2. Mix in the Citrus: Once the oil mixture is cooled to room temperature, combine it with the lemon zest, orange zest, lemon juice, orange juice, honey, salt, and pepper in a small bowl. Let it mingle for about 10 minutes, then discard the garlic.

Prepare the Treviso

1. Preheat the Grill: Preheat a grill pan over medium-high heat.
2. Grill the Treviso: Grill the Treviso halves for 3 minutes per side over medium-high heat, until charred and slightly wilted in some spots.
3. Season and Serve: Remove the Treviso from the grill and cut out the core. Chop the leaves into bite-size pieces and place them in a medium bowl. Season with the salt. Toss the Treviso with the bagna cauda, sprinkle with the walnuts, and serve.

Recipe Tips

• Pan-Seared Perfection: To achieve a beautifully caramelized crust on the Treviso, pat the leaves dry before grilling and make sure the pan is hot before adding the olive oil. This encourages a golden-brown sear.
• Citrus Zest Substitution: When using a different type of citrus for the bagna cauda, such as lemons or limes, use the same amount called for in the recipe and adjust the amount of zest accordingly, based on the fruit’s size and flavor profile.
• Aromatic Upgrade: Infuse the bagna cauda with extra depth by adding an onion or shallot that’s been sautéed until translucent, releasing the aromatics that enhance the overall flavor of the dish.
• Time-Saving Tip: Prep the citrus segments and herbs, such as parsley, basil, or mint, in advance and store them separately to save time when assembling the bagna cauda just before serving.
• Grill Marks Enhancement: To enhance the visual appeal of the dish, rotate the Treviso every 30 seconds to achieve even grill marks, resulting in a beautifully charred and striped presentation.

Recipe FAQs and Variations

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• 15 Best Giada Christmas Desserts
• Giada Sweet Pea And Avocado Toast
• Giada De Laurentiis Panzanella Recipe