Locanda Veneta Radicchio Salad (Insalata Locanda)


Yields: 4 servings

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


  • 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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