MOZZARELLA WITH CHARRED RADICCHIO AND SALSA VERDE

2 radicchio heads, outer leaves removed 3/4 cup extra- virgin olive oil, plus more for drizzling Kosher salt and black pepper 1/2 cup chopped flat- leaf parsley, leaves and tender stems 1/2 cup chopped cilantro, leaves and tender stems 2 tablespoons finely cut chives or scallion tops 1 tablespoon roughly chopped capers 1 teaspoon grated lemon zest, plus 2 tablespoons lemon juice ( from 1 lemon) 1/2 teaspoon sumac ( optional)

1 pound fresh mozzarella, at cool room temperature

1. Heat oven to 475 degrees. Cut radicchio heads in half, from top to bottom. Cut each half into 2 or 3 large wedges. Drizzle each piece lightly with oil and season with salt and pepper. Lay them on a baking sheet and place on the top oven shelf. Roast until radicchio wedges are somewhat softened and charred at the edges, about 15 minutes. ( Alternatively, cook the radicchio under the broiler, on the grill, or in batches on the stovetop in a castiron pan over high heat.)

2. As radicchio cooks, put parsley, cilantro, chives, capers and lemon zest in a small bowl. Stir in 3/4 cup oil, the lemon juice and sumac, if using. Season with salt and pepper.

3. Cut the mozzarella crosswise into 1/4- inch slices. For each serving, put 2 or 3 slices on one side of the plate. Set 2 wedges charred radicchio beside the mozzarella. Spoon 2 to 3 tablespoons salsa verde in the middle. Makes 4 to 6 servings.

Per serving, based on 4: 758 calories ( percent of calories from fat, 77), 29 grams protein, 15 grams carbohydrates, 3 grams fiber, 66 grams total fats ( 22 grams saturated), 90 milligrams cholesterol, 660 milligrams sodium.

FOOD STYLED BY SIMON ANDREWS. DAVID MALOSH/ THE NEW YORK TIMES