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| Locanda Veneta Radicchio Salad (Insalata Locanda) |
| Yields: 4 servings |
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| Ingredients: DRESSING |
Ingredients
3 small or 2 medium heads radicchio
6 T extra-virgin olive oil
2 T red wine vinegar
1 T dry white wine
1 T mayonnaise
2 t anchovy paste
1 egg yolk
1 small clove garlic, minced
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| Method |
| Tear the radicchio into bite-sized pieces and soak in cold water
for an hour, so that it becomes crisp and crunchy. Strain and dry
in a salad spinner.
The Dressing: In a blender or by hand, mix the oil, vinegar, wine, mayonnaise, anchovy to taste, egg yolk, and garlic until creamy.
Preheat oven to 375°.
The Croutons: Arrange the bread cubes on a baking sheet and bak until golden brown on all sides, turning them occasionally.
Warm the butter and chopped herbs in a medium skillet over a low
flame. When the butter is melted but not brown and the herbs are
fragrant and lightly toasted, remove the skillet from the flame and
add the toasted bread cubes, tossing to coat evenly.
Place the radicchio in a large salad bowl. Add the dressing
and toss until the leaves are well located. Sprinkle with the grated
Parmesan, herbed croutons, and a generous grinding of black
pepper.
Serve immediately.
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| Ingredients: CROUTONS |
2 C cubed crustless white country bread,
cut into 1/2 to 1-inch cubes
2 1/2 T salted butter
1 t finely chopped fresh rosemary
1 t finely chopped fresh sage
2 T freshly grated Parmesan cheese
freshly ground black pepper |
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