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Category: Salads

Radicchio salad

Radicchio salad
Los Angeles Times

Do you remember the first time you saw the word "radicchio"? The first time you tried to say it out loud? Now, how about the first time you cooked it? We didn't think so. Radicchio may have gone from an ... Read more

Total time: 20 minutes | Serves 6 to 8
  • 2 heads Chioggia radicchio (about 1 pound)
  • 4-6 salted anchovies, soaked
  • 1 clove garlic, cut into quarters
  • 3/4 cup plus 2 tablespoons olive oil, divided
  • 2 tablespoons lemon juice
  • Salt
  • Freshly ground pepper
  • 6 (1/2-inch) thick slices French bread

Step 1Trim the ends from the radicchio. Tear the leaves into bite-sized pieces. You should have about 8 cups. Set aside while preparing the dressing.

Step 2Place the anchovies and garlic in a blender. Blend at high speed, adding 3/4 cup of oil in a thin stream. Blend in the lemon juice. Add salt and pepper to taste.

Step 3Heat the broiler or an indoor grill.

Step 4Brush the bread slices with the remaining 2 tablespoons of oil. Broil or grill the bread until browned on both sides. Tear the bread into bite-sized croutons.

Step 5Drizzle about 1/4 cup of the dressing over the radicchio and toss to coat. Add the croutons and toss again. Serve the remaining dressing on the side (reserve any leftover for another use).

Each of 8 servings:
359 calories; 378 mg. sodium; 2 mg. cholesterol; 25 grams fat; 4 grams saturated fat; 28 grams carbohydrates; 6 grams protein; 2 grams fiber.
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