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.
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:
- Get the radicchio in to soak early.
- Make the salad dressing and refrigerate.
- Make the croutons.
- Assemble last minute.