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.
2tablespoonsmayonnaisemake your own or use a good quality prepared one
4anchoviesin olive oil, finely chopped
2egg yolks
2 clovesgarlic
For the Croutons
3cupscrusty bread, like foccacia or sourdough or baguette
4tablespoonsbutter or olive oil
1tablespoonfresh sage and rosemarychopped 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:
Get the radicchio in to soak early.
Make the salad dressing and refrigerate.
Make the croutons.
Assemble last minute.
Keyword caesar salad, radicchio, radicchio caesar salad, radicchio salad, salad