Radicchio Caesar Salad
Published July 15, 2022
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1(2-ounce) tin flat anchovy fillets packed in olive oil
- ½cup coarse or panko bread crumbs
- 1garlic clove, finely grated
- 3tablespoons extra-virgin olive oil
- 1tablespoon mayonnaise
- 1tablespoon fresh lemon juice, plus more if needed
- ½teaspoon Worcestershire sauce
- 2tablespoons finely grated Parmesan, plus more for topping
- Freshly ground black pepper
- 1large head or 2 small heads radicchio (1 pound), any wilted outer leaves removed, quartered lengthwise, cored and leaves separated
Nutritional analysis per serving (2 servings)
437 calories; 32 grams fat; 6 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 7 grams polyunsaturated fat; 23 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 16 grams protein; 1283 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
Private Notes
Comments
The bread crumbs will pick up the oil already in the skillet. Start with a light sprinkle of kosher or Himalyan pink salt. Taste it and add more if you desire. I also added arugula to the radicchio just for the color contrast.
A tablespoon of honey in the dressing brings this to another level
Instead of breadcrumbs, I sauté panko. They get beautifully golden and stay crispy once you sprinkle them over the dish.
OMG Eric Kim! Resurrected this recipe after making it a few years ago. So perfect, fabulous and simple. Try it with romaine and add some chicken for protein (or fried cubes of tofu). Makes a perfect summer dinner. What a genius. I have said it before: he and Melissa Clark have the market on perfect, easy, scrumptious, indulgent recipes while also being completely adorable. Two of NYT finest!
Love this recipe as an alternative to the usual caesar salad. Great success with my family and friends. I love the combination of the slightly bitter radicchio, the tangy dressing and the crispiness of the crumbs, I used panko for extra crunch.
How long can you store the panko anchovy combo in the refrigerator?
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