Step 1

Make the dressing. Place 1 Tbsp balsamic vinegar, 1 Tbsp lemon juice, 1 tsp anchovy paste, 1 tsp honey, and ¼ tsp salt in a bowl, then whisk to combine. Slowly drizzle in 3 Tbsp olive oil, whisking the entire time, to emulsify. Taste and adjust seasoning as needed.

Step 2

Trim and clean the radicchio. Remove any outer layers that are wilted or discolored, then discard. Cut the radicchio in half, slicing through the core, then place cut side down. Slice again, either in half or in thirds depending on the size of the radicchio. You'll get either 4 or 6 wedges from each head of radicchio.

Step 3

Season. Drizzle the wedges with olive oil, kosher salt, and pepper on all sides.

Step 4

Cook the radicchio. Heat a grill (stove top is fine!) over medium-high heat. When hot, place radicchio on top and cook until charred and wilted, about 1-2 minutes each side.

Step 5

Dress the radicchio salad. Pour the balsamic vinaigrette on top of the cooked radicchio. Allow to rest for about 20 minutes to fully absorb. Top with lots of freshly grated Grana Padano and some fresh chives. Sprinkle each plate with a tiny bit of flaky sea salt, then enjoy immediately.