INSALATA NOSTRANA - RADICCHIO CAESAR SALAD

 

https://tammycirceo.com/insalata-nostrana-radicchio-caesar-salad/

Ingredients

• 2 heads radicchio the round Verona type
• ½ cup Parmigiano Reggiano freshly grated

For the Dressing

• 1 cup olive oil
• 3 tablespoons red wine vinegar
• 2 tablespoons white wine
• 2 tablespoons mayonnaise make your own or use a good quality prepared one
• 4 anchovies in olive oil, finely chopped
• 2 egg yolks
• 2 cloves garlic

For the Croutons

• 3 cups crusty bread, like foccacia or sourdough or baguette
• 4 tablespoons butter or olive oil
• 1 tablespoon fresh sage and rosemary chopped fine

INSTRUCTIONS

 

For the Radicchio

• Break apart the radicchio into about 2-inch pieces and soak in ice water for two hours.
• Drain, spin well in salad spinner and place in large salad bowl to toss.

For the Dressing

• Add all ingredients to a food processor and process until emulsified. Season with salt and pepper.

For the Croutons

• Heat a skillet to medium high heat. Add the oil, and put the cubes of bread into the skillet. Toss around or stir with a wooden spoon till toasted. Add the herbs and cool.

TO SERVE

• Pile the dressed radicchio onto a platter, sprinkle generously with fresh Parmigiano Reggiano, top with the croutons, and serve immediately.

NOTES

Tips to save time: 

1. Get the radicchio in to soak early. 
2. Make the salad dressing and refrigerate. 
3. Make the croutons. 
4. Assemble last minute.