Roasted Radicchio with Dates and Ricotta

2 tablespoons balsamic vinegar
5 garlic cloves, smashed
1 teaspoon fresh lemon juice, plus lemon zest from 1/2 lemon, divided
1/2 cup plus 2 tablespoons extra-virgin olive oil, divided, plus more for drizzling
Salt and pepper
1 pound radicchio, cored and coarsely chopped
8 large, squishy dates, pitted and quartered
1/2 to 1 pounds fresh ricotta, depending on how much you want!
Mint, dill, and parsley, for garnishing
Chopped toasted walnuts, for garnishing

Preheat the broiler. In a large bowl, whisk together the vinegar, garlic, lemon juice, 1/2 cup oil, and 1/2 teaspoon each of salt and pepper.

Put radicchio and dates in a baking dish (9- by 13-inch or an 8- by 8) and toss with remaining 2 tablespoons oil. Be sure to bury the dates a bit—you don’t want them to burn under the heat of the broiler.

Broil the radicchio 5 to 6 inches from the heat source, turning occasionally, 6 to 8 minutes (you’re looking to char and brown the leaves). Monitor closely so the radicchio doesn’t burn.

Add the hot radicchio and dates to the bowl of the dressing and toss gently to coat. Cover the bowl and marinate, tossing occasionally, for at least an hour. Then remove the garlic cloves.

Spread or dollop the ricotta over a serving platter. Season with lemon zest, salt, and pepper. Spoon the radicchio and its marinade over top. Sprinkle with torn mint, dill, and parsley; top with chopped toasted walnuts. Sprinkle with more lemon zest, salt, and pepper. Serve with bread.

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