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 ¾ cup oil, the lemon juice and sumac, if using. Season with salt and pepper.

3. Cut the mozzarella crosswise into ¼-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