RADICCHIO CAESAR SALAD
This fragrant take on Caesar salad uses up an entire tin of anchovies and replaces the sweet romaine with gloriously bitter radicchio. For the dressing: Though you could use a raw egg yolk and slowly stream in oil while whisking constantly, relying on the already emulsifying qualities of store-bought mayonnaise gets you to creamy heights with less fuss. This salad does not keep well, so serve it immediately, while the radicchio is still plump and crunchy. There's no added salt in this recipe, as the many anchovies season both the bread crumbs and the dressing. But should your radicchio be especially bitter - pleasant though that flavor can be - feel free to add a pinch of salt to help tame the bitterness.
Provided by Eric Kim
Categories dinner, easy, for two, lunch, weeknight, salads and dressings, appetizer, main course, side dish
Time 15m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Prepare the bread crumbs: Add all of the anchovy oil from the tin (about 2 tablespoons) to a large skillet. Transfer the anchovies from their tin to a cutting board, draining them well. Finely chop 2 anchovies and add to the skillet, then turn the heat to medium-high. Cook the anchovies, stirring occasionally, until they start to sizzle, about 1 minute. Stir in the bread crumbs and cook, stirring constantly, until golden and toasted, 5 minutes. Transfer to a paper towel-lined plate.
- Make the dressing: Set aside 4 anchovies (for garnish later) and finely chop the rest (there should be about 6). Add the chopped anchovies to a large bowl, along with the garlic, olive oil, mayonnaise, lemon juice, Worcestershire sauce and Parmesan. Season generously with pepper and whisk to combine.
- Dress the salad: Add the radicchio leaves to the dressing and toss. The salad should be lightly dressed, not thickly caked. Taste for acidity, adjusting with more lemon juice if your radicchio is especially bitter. Transfer to a large plate, piling the leaves high. Top with a final grating of Parmesan and the bread crumbs, and garnish with the remaining anchovies. Serve immediately.
RADICCHIO CAESAR SALAD
Radicchio has a robust texture and doesn't wilt easily, which makes it great for a sturdy salad. Soak the leaves in a bowl of ice water and spin-dry them for extra crunch.
Provided by Emily Teel
Time 55m
Number Of Ingredients 11
Steps:
- Preheat oven to 300°F. For croutons: Mince two of the garlic cloves. In a large saucepan warm 1/4 cup of the olive oil and the minced garlic over low 5 minutes. Add bread cubes; sprinkle with 1/4 tsp. salt. Stir to coat. Spread bread cubes in a single layer in a shallow baking pan. Bake 25 minutes or until lightly browned, stirring once. Let cool completely. (Croutons will crisp as they cool.)
- For dressing: In a blender or small food processor combine the remaining four garlic cloves and 1/2 cup olive oil, the anchovy fillets, lemon juice, egg yolks, and mustard. Cover and blend until smooth. Season with salt and black pepper. (Dressing can be kept chilled in an airtight container up to 5 days; let stand at room temperature 30 minutes before using.)
- In a large bowl combine radicchio and romaine; toss with dressing. Sprinkle with cheese, croutons, and freshly ground black pepper. Serves 12.
Nutrition Facts : Calories 179 kcal, Carbohydrate 8 g, Cholesterol 33 mg, Protein 3 g, SaturatedFat 3 g, Sodium 145 mg, Sugar 1 g, Fat 16 g, UnsaturatedFat 13 g
EASY CAESAR SALAD
Fans of Caesar salad will find the dressing used in this tasty version one of the best. My sister, Jan, developed this Caesar salad recipe and was nice enough to share her secret with me.-Dianne Nash, Kaslo, British Columbia
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, whisk the first seven ingredients. Place romaine in a large bowl. Drizzle with dressing and toss to coat. Serve with salad croutons and additional cheese if desired.
Nutrition Facts : Calories 73 calories, Fat 6g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 126mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
RADICCHIO SALAD WITH CARAMELIZED CARROTS AND ONIONS
It's all about the contrast in flavors, textures, and colors in this hearty winter side featuring naturally sweet pan-roasted carrots, refreshing oranges, and pleasantly bitter radicchio.
Provided by Anna Stockwell
Categories Christmas Christmas Eve Hanukkah Winter Radicchio Salad Almond Carrot Orange Juice Parsley Wheat/Gluten-Free Vegetarian Side Dinner
Yield 8-10 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Toast almonds on a rimmed baking sheet, tossing halfway through, until golden brown, 8-10 minutes; set aside.
- Cook carrots, 2 Tbsp. oil, 1 Tbsp. thyme, 1 tsp. salt, 1/4 tsp. red pepper, and 1 cup water in a large skillet over medium-high heat, stirring occasionally, until water is evaporated, about 15 minutes. Continue to cook, stirring occasionally, until carrots are lightly browned and tender, about 5 minutes more.
- Meanwhile, heat 2 Tbsp. oil in another large skillet over medium-high. Add onions, 1 tsp. salt, and remaining 1 Tbsp. thyme and 1/4 tsp. red pepper and cook, stirring occasionally, until onions are lightly browned and tender, 10-12 minutes.
- Whisk garlic, vinegar, orange juice, honey, and remaining 1/4 cup oil and 3/4 tsp. salt in a large bowl. Add carrot mixture, onion mixture, radicchio, orange slices, and parsley and toss to coat. Top with reserved almonds.
RADICCHIO SALAD WITH ANCHOVY VINAIGRETTE
Salt is the best way to tame a bitter flavor, and so a radicchio salad benefits from a dressing that tilts toward saltiness. It does not matter which type of radicchio you use - the common tight round head, clusters of white stems with burgundy leaves, or maroon-trimmed endives to name a few - they all deliver some bitterness. The vinaigrette here is bolstered with anchovies and capers.
Provided by Florence Fabricant
Categories dinner, lunch, quick, salads and dressings, appetizer, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Mash anchovies in a small bowl. Mix in vinegar until well blended. Whisk in oil, fold in capers and season with pepper.
- Place onions in a salad bowl. Add dressing and mix. Fold in avocado, if using. Add radicchio. Gently toss salad. Divide among individual plates or serve at the table.
Nutrition Facts : @context http, Calories 213, UnsaturatedFat 17 grams, Carbohydrate 6 grams, Fat 21 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 3 grams, Sodium 145 milligrams, Sugar 1 gram
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