Seared Radicchio Wedge Salad

americastestkitchen.com

Chickadee

subheading: Dressing:

⅔ cup mayonnaise

2 tablespoons balsamic vinegar

1 tablespoon lemon juice

1 tablespoon Dijon mustard

1 tablespoon extra-virgin olive oil

2 garlic cloves, minced

3 anchovy fillets, rinsed, patted dry, and minced

1 teaspoon honey

½ teaspoon pepper

⅛ teaspoon table salt

subheading: Salad:

2 tablespoons extra-virgin olive oil

1 head Chioggia radicchio, (10 ounces), quartered

1 cup walnuts, toasted and chopped

1 Honeycrisp apple, peeled, cored, and cut into matchsticks about 1½ inches long

2 ounces Parmesan cheese, grated (1 cup)

2 tablespoons fresh chives, cut into ½-inch lengths

subheading: BEFORE YOU BEGIN:

Look for Chioggia radicchio that feels dense and heavy for its size, and remove any wilted outer leaves. Make sure that the oil is shimmering before adding the radicchio to the skillet; if the oil isn't hot enough, the radicchio will be greasy. The core of the radicchio holds the wedges together as they cook, but it's too tough to eat. We prefer a Honeycrisp apple here, but another crisp-sweet variety such as Fuji or Gala will also work. Look for Chioggia radicchio that feels dense and heavy for its size, and remove any wilted outer leaves. Make sure that the oil is shimmering before adding the radicchio to the skillet; if the oil isn't hot enough, the radicchio will be greasy. The core of the radicchio holds the wedges together as they cook, but it's too tough to eat. We prefer a Honeycrisp apple here, but another crisp-sweet variety such as Fuji or Gala will also work.

Directions at americastestkitchen.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer