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A large platter filled with Insalata Nostrana and topped with homemade croutons

Insalata Nostrana - Radicchio Caesar Salad

I got this recipe from the waitstaff at Nostrana in Portland, Oregon. The owner/chef, Cathy Whims, adapted it from Locanda Veneta Restaurant in Los Angeles. It has been published in the Seattle Times newspaper and Diane Morgan's The Christmas Table Cookbook.
5 from 3 votes
Prep Time 30 minutes
chilling and soaking time 2 hours
Total Time 2 hours 30 minutes
Course Salad
Cuisine Italian

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. 
Keyword caesar salad, radicchio, radicchio caesar salad, radicchio salad, salad
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