Radicchio Caesar Salad Food

RADICCHIO CAESAR SALAD WITH TOASTED GARLIC PANKO

Steps:

• In a large bowl add cold water and ice. Cut the radicchio into quarters and then cut off the core. Then cut into halves again.
• Add the radicchio to the ice water, with your hands separate the leaves and then squeeze them a bit to help release the bitterness. Let it sit in the ice cold water that covers the lettuce all the way for at least 15 minutes.
• Use either a salad spinner or a kitchen towel to dry the leaves fully. (Can be done ahead of time and stored after drying for up to 4-5 days in a ziplock bag.)
• Prepare the dressing and toast the panko.
• Toss the salad with dressing, I like to massage the dressing into the leaves. Add panko and Parmesan cheese, lightly toss and add to a platter.
• While the lettuce is resting, make the garlic panko. In a small pan, melt the butter along with the garlic powder. Add in the panko crumbs. Cook on medium-low heat until browned and toasted. Making sure to move around to prevent burning. Remove into a bowl and let cool.
• Add all of the ingredients to a large mason jar.
• Use an immersion blender to blend all of the ingredients together. Pull the blender up and down until the dressing has emulsified. Blending will only take around 15-30 seconds.
• Stir the dressing, and taste to adjust the seasoning if needed. Tasting is key to achieving the perfect taste. You may want a little more anchovy, salt, or lemon.
• Keep the dressing refrigerated and eat it within 2 weeks.

RADICCHIO CAESAR SALAD

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.

RADICCHIO CAESAR SALAD

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.