Charred Radicchio Caesar
Charred Radicchio Caesar
2
15 minutes
Vegetables, Healthy
Classic Caesar gets a summer makeover with charred radicchio and Fustini's oil and vinegar.
Ingredients
2 ounce tin anchovy fillets in olive oil
½ cup panko bread crumbs
1 clove garlic, grated
3 tablespoons Medium SELECT olive oil
1 tablespoon mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon Herbs of Naples balsamic vinegar
2 tablespoons finely grated Parmesan, plus additional to top
black pepper
1 large head radicchio, any soft outer leaves removed, quartered and cored
Directions
Recommended: Soak your quartered radicchio in an ice-water bath for 30 minutes prior to grilling. This will help reduce the natural bitterness present in radicchio.
For the bread crumbs: use the oil from the tin of anchovies to oil a large skillet. Finely chop two anchovies and add to the skillet at medium-high heat. Cook the anchovies for a minute before stirring in the bread crumbs. Continue cooking until toasted (about 5 minutes) and transfer to a paper towel-lined plate.
For the dressing: Set aside 4 anchovies and finely chop the rest. Combined chopped anchovies, garlic, olive oil, mayonnaise, lemon juice, balsamic, and Parmesan in a large bowl. Season with pepper to taste and whisk to combine.
For the radicchio: Separate the leaves of your radicchio quarters and char on a hot grill for 1-2 minutes, turning once, or until char marks are visible.
Assemble the salad: Toss charred radicchio leaves in the large bowl with dressing. Leaves should be lightly dressed, not drenched. Place dressed radicchio leaves on a plate and top with plenty of freshly grated parmesan, the toasted breadcrumb mixture, and garnish with remaining anchovies.
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