Instructions: Cut each head radicchio into 6 wedges. Place on oiled cast-iron grill pan or outdoor grill and brush radicchio with olive oil or spray with nonstick cooking spray. Grill, turning to brown all sides, about 15 minutes, then cover and continue cooking 5 to 10 minutes, until radicchio is tender. Brush occasionally with oil.

Mince 4 anchovies and add to small bowl with garlic, vinegar, 1/4 cup olive oil, salt and pepper. Arrange radicchio in shallow dish; pour over marinade. Gently stir in thyme and olives. Cover and chill overnight.

Just before serving, stir in mozzarella. Spoon onto platter over a few lettuce leaves for color. Garnish with remaining anchovies. Serve salad with toasted French bread, if desired.

This recipe yields 4 servings.

Comments: Donna Deane, Times Test Kitchen director, says to add the fresh mozzarella cheese to the salad just before serving. Its creamy taste balances the bitter edge of the radicchio. Use either black or pitted green olives.

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