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- 1 large head of radicchio, quartered, cored, sliced lengthwise
- 3/4 cup whole Italian parsley leaves
- 1 tablespoon fresh lemon juice
- 1 tablespoon drained capers
- 1 teaspoon chopped anchovy fillets
- 1 small garlic clove, chopped
- 2 tablespoons extra-virgin olive oil
Mix radicchio and parsley in large bowl. Whisk lemon juice, capers, chopped anchovy fillets, and garlic in small bowl to blend. Gradually whisk in oil. Pour dressing over radicchio and parsley; toss to coat. Season salad to taste with salt and pepper.
Radicchio, Endive, and Anchovy Salad Recipe
This is the kind of salad that eats like a meal. Bread crumbs and shaved Parmigiano-Reggiano add heft, richness, and crunch, while the slightly bitter radicchio, Belgian endive, and parsley are offset by the super-savory anchovy vinaigrette.
You can vary the vegetables you use in the salad, but keep in mind that the main idea in this recipe is to push the envelope with how strongly you can flavor sturdy, bitter, and watery vegetables like fennel, radicchio, and endive, not only without them becoming unpalatable but to make them even more delicious. If you end up using sweeter greens, you’ll want to dial down the salt and anchovy.
Why It Works
- Layering the salad components ensures even distribution of ingredients and creates a variety of textures in every bite.
- Toasting bread crumbs ensures they stay crispy even after the salad’s been dressed.
Cheese on toast taken to exceptional heights. Hard goat's cheeses or washed-rind cheeses work really well here. Serves two.
2 tbsp rapeseed or olive oil
2 smallish, cold, cooked potatoes, thickly sliced
¼ large head radicchio, roughly sliced
2-3 tbsp crème fraîche
Sea salt and freshly ground black pepper
2 thick slices sourdough (or other robust bread)
About 50g well-flavoured cheese
Heat the oil in a nonstick frying pan over a medium heat. Add the potato slices and cook for a few minutes, turning every now and then, until starting to turn golden. Add the radicchio, cook for a minute or so, until it wilts, then stir in the crème fraîche and season to taste.
Heat the grill and toast the bread lightly on both sides. Heap the mixture from the pan on to the toast, lay the cheese on top and grill until bubbling. Serve straight away.
Grilled radicchio and romaine chopped salad
Chopped salad is the quintessential Los Angeles salad. After all, it’s akin to the Cobb salad, which rose to stardom during the heyday of Hollywood’s Brown Derby. And who hasn’t been tempted to order one in any of a dozen Italian restaurants that have it on the menu as a cornerstone? But let’s face it -- for years, the chopped salad has been resting on its laurels -- or its iceberg lettuce, anyway.
Fortunately, it’s undergone a renaissance lately. All those heaps of cut-up iceberg, mozzarella, salami and chickpeas tossed in red wine vinaigrette have given way to more interesting ingredients, more artfully prepared.
Take, for instance, the chopped salad at the Foundry on Melrose -- an over-the-top toss of diced red-purple beets, roasted butternut squash, fennel, celery, cucumber, currants, piquillo peppers and pistachios with Parmesan and Idiazabal cheeses. Plus, chef Eric Greenspan adds another dimension with greens such as arugula, romaine and frisee (what Alice Waters calls “the shock-headed leafy green fright wig” -- not so frightening when cut into manageable pieces).
So that you get a little of everything in each mouthful, the vegetables and cheeses are chopped into a small (quarter- to half-inch) dice. Every bite is deeply flavorful: sweet and salty with a hint of bitter, simultaneously a little nutty and a little herbaceous. The textures are all-inclusive, too. This salad is chewy, succulent and crunchy at the same time.
But just like a great three-ring circus or a lively Doo Dah Parade needs good stage management, a chopped salad isn’t about chaos it’s about improvising with several categories of ingredients and linking together different combinations of flavors.
A good chopped salad is like a free-form composed salad. Each component is selected for what it brings to the party -- a bit of crunch, a juicy tang -- and when mixed together, the whole is surprising, perhaps, in its juxtapositions, but harmonious too.
You can change out the traditional mainstays. Instead of a base of lettuce, imagine a duo of grilled greens: romaine and radicchio lightly browned and crisp on the edges. The smoky notes and slightly wilted textures of the ribbons of leafy ingredients contrast with the add-ins of diced red onion, black olives, hard-cooked egg and parsley. An assertive anchovy-garlic dressing makes this a robust dish.
You can balance a chopped salad in a number of ways, weighting it toward greens sometimes, toward root vegetables another time. It’s a great winter dish because the season’s farmers market offers a lot of sturdy vegetables that stand up to chopping: celery, fennel, endive, turnips, artichokes, cardoons. . . .
And you don’t always need to start with a long list of ingredients. Just three or four can be sublime. How about diced beets and fennel, toasted walnuts and watercress? Dressed with a little tarragon, orange zest and sherry vinaigrette, it’s a lively and unusual mix of sweet, nutty, herbal and tangy flavors.
Now’s also the perfect time to toss in watermelon radishes, or daikon. The crisp texture and peppery bite of radishes set off grilled chicken beautifully. Maybe with carrot, cucumbers and green onions -- and instead of leafy greens, a leafy herb (cilantro) and spicy radish sprouts.
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Ingredients For Radicchio Salad
- 3 heads radicchio (pictured here is Chioggia)
- Anchovy paste
- Balsamic vinegar
- Kosher salt
- Truffle Grana Padano, or other hard cheese, shaved or grated
- Chives, for serving
Easy dinner recipes: Throw your salad on the grill
Recipe: Cubed watermelon combined with feta, mint, a little jalapeno and a cumin-lime dressing.
(Gary Friedman / Los Angeles Times)
For dinner tonight, how about heading outdoors to do a little grilling? It may sound a little unusual, but romaine lettuce can be great on the grill, the fire and slight char on the leaves lending rich depth of flavor.
Try tossing the romaine with a fresh anchovy dressing, toasted walnuts and shaved parmesan, and you can have dinner ready in 30 minutes!
Or try fresh fava beans and cubed pecorino Romano cheese, tossed with a little fruity olive oil, bright lemon juice and chopped parsley. Serve the salad over grilled romaine brushed with garlic olive oil and it makes a perfectly simple dinner in less than an hour.
Add some color with vibrant radicchio -- grilled, of course. Grill radicchio and romaine until lightly charred but still crisp and toss with finely diced onion, olives, egg and parsley, along with a bright vinaigrette. The whole dish comes together in about 30 minutes.
You can find all three recipes below.
And for more ideas, click through our easy dinner recipes gallery and check out our Dinner Tonight page, devoted to recipes that can be made in an hour or less. Looking for a particular type of recipe? Comment below or email me at [email protected]
GRILLED ROMAINE WITH WALNUTS, PARMESAN AND ANCHOVY DRESSING
Total time: 30 minutes
2 teaspoons minced garlic
3 (6-ounce) hearts of romaine
2/3 cup chopped, toasted walnuts
1 ounce Parmigiano-Reggiano
1. In a mortar and pestle or a blender, purée the anchovy fillets, garlic and salt. Slowly add the olive oil in a stream, stirring or puréeing constantly to make a creamy sauce. Stir in the lemon juice, taste and add more lemon juice or salt if necessary. Set aside.
2. Prepare a wood fire or heat a grill pan over medium-high heat until hot. Split the hearts of romaine in half lengthwise, leaving them attached at the base. Brush both sides of each half with the anchovy sauce and then grill over a wood fire or in a grill pan until the leaves sizzle and begin to look a little frazzled, about 2 minutes on each side. They probably won’t brown much.
3. Remove the cooked romaine to individual serving plates, cut-side up. Sprinkle with chopped walnuts and spoon over some more dressing. Use a vegetable peeler to shave Parmigiano-Reggiano in thin sheets over top. Serve immediately.
Each serving: 174 calories 3 grams protein 5 grams carbohydrates 3 grams fiber 16 grams fat 3 grams saturated fat 5 mg. cholesterol 1 gram sugar 117 mg. sodium.
GRILLED ROMAINE WITH FAVA BEANS AND PECORINO
Total time: About 45 minutes
Note: From former Times Test Kitchen director Donna Deane
1 pound fresh fava beans, shelled
2 tablespoons cubed pecorino Romano ( 1/4 -inch cubes)
4 1/2 tablespoons best-quality olive oil, divided
2 teaspoons fresh lemon juice
1 teaspoon chopped parsley
1 small clove garlic, minced
1 small head (about 1/2 pound) romaine lettuce, quartered lengthwise
1. Bring a pot of salted water to a boil, then add the fava beans and cook 30 seconds to 1 minute. Drain and rinse under cold running water. Break the outer skin of the bean and squeeze the bean out of its skin.
2. In a small bowl, toss the beans with the cubes of pecorino Romano. Stir in 3 tablespoons olive oil, lemon juice, chopped parsley, salt and cracked black pepper (about 4 grinds). Set aside and allow the beans to marinate while you grill the romaine.
3. In a cup or small bowl, combine the remaining 1 1/2 tablespoons olive oil and the minced garlic. Brush the quartered romaine with the garlic olive oil and place on an oiled grill over medium-high heat until the lettuce is lightly charred on all sides but still crisp in the center, about 4 to 5 minutes.
4. Place a grilled romaine quarter on each of four serving plates. Spoon an equal amount of the fava bean and pecorino mixture over the top of each and season with a few more grinds of black pepper.
Each serving: 271 calories 12 grams protein 22 grams carbohydrates 1 gram fiber 18 grams fat 4 grams saturated fat 7 mg. cholesterol 226 mg. sodium.
GRILLED RADICCHIO AND ROMAINE CHOPPED SALAD
Total time: 30 minutes
Note: From Donna Deane
1 teaspoon minced anchovies, from about 2 fillets
1 tablespoon balsamic vinegar
1 teaspoon chopped capers
4 tablespoons olive oil, divided
Freshly ground black pepper
2 heads Treviso radicchio, quartered lengthwise
1 small head romaine, quartered lengthwise
1/4 cup diced red onion ( 1/4 -inch dice)
1/4 cup pitted black olives ( 1/4 -inch dice)
1 hard-cooked egg, peeled and cut into 1/4 -inch dice
1 teaspoon chopped parsley
1. In a medium bowl, combine the minced anchovies with the garlic, balsamic vinegar, lemon juice and capers. Whisk in 2 tablespoons of the olive oil until emulsified and season with a few grinds of pepper and a pinch of salt, or to taste. Set aside.
2. Heat a grill over medium-high heat. Brush the radicchio and romaine lightly with the remaining olive oil. Grill until lightly charred but still crisp, turning so that all sides are quickly grilled, about 2 to 2 1/2 minutes. Remove from the grill, and let stand until the radicchio and romaine are cool enough to handle. Cut into 1-inch squares.
3. Toss the chopped romaine and radicchio with the diced onion and olives, then toss with the dressing. Season to taste with freshly ground black pepper and salt.
4. Mound a quarter of the salad onto each of four plates. Garnish each evenly with the hard-cooked egg and parsley. Serve immediately.
Each serving: 179 calories 3 grams protein 7 grams carbohydrates 2 grams fiber 16 grams fat 2 grams saturated fat 54 mg. cholesterol 171 mg. sodium.
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Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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Recipe: Bar Tartine’s Chicory Salad with Anchovy Dressing
One way to subvert the usual lettuce narrative is to do something wholly unexpected with it, as in the baked lettuce and onion tart we shared with you yesterday. Another way is to expand the idea of lettuce itself — as in this crisp, bitter chicory salad from the bright minds behind Bar Tartine in San Francisco.
Chicories are bitter greens with a more assertive bite than sweet and tender garden greens, but that bitterness means they stand up well to a strong dressing. And, as the authors say, “underneath their bite is a sweetness that begs for layers of acid, salt, and spice.”
Cortney Burns and Nicolaus Balla, the chefs and authors behind Bar Tartine, explain the origins of this salad. “This is one of our favorite salads to make at home, and we consider it a meal in itself. Since neither of us is very good at cooking for two, the first time we made it at home, we made enough for ten and ate it out of an 18-qt/17-L Dutch oven, as that was the only container on hand big enough for mixing the greens.” Fortunately they’ve scaled it down here to something more reasonable for a home cook, and that’s very good, as this is a salad worth making over and over again.
Pork ribs and radicchio salad with lemon anchovy dressing
In a pan, combine 2 cups water, salt, sugar, pepper, fennel, bay leaves and the halved garlic bulb to make a brine. Bring mixture to a simmer, stirring until sugar dissolves. Arrange the ribs in a roasting dish, pour over brine, then add the remaining 6 cups water. Cover and refrigerate overnight.
Preheat oven to 160°C (140°C fan). Drain pork ribs and pat dry. Arrange them, without overlapping, on a rimmed baking sheet and cover with foil. Roast for 2 hours, or until meat is tender.
To make dressing, mash the anchovies and garlic in a large bowl, then stir in lemon juice. Add ½ cup oil and parsley, and season with salt and pepper.
Preheat barbecue to moderately hot and brush the grate with oil. Grill pork ribs for 15 minutes, or until well-browned and crisp, turning once. Transfer to a cutting board and slice between the ribs.
To make radicchio salad, combine radicchio, sweet potato and green beans in a large bowl, then toss with just enough of the dressing to coat the vegetables. Arrange salad on a platter, top with pork ribs and drizzle with remaining dressing.
A Dressing is served with all salads, it is used to flavour the salad provides food value and improves palatability and appearance. Dressing may be in liquid or semi liquid form. It can be made with a variety of ingredients ranging from oil-vinegar, cream, yogurt, egg, and cheese.
Various oil used for making a dressing are:
- OLIVE OIL
- WALNUT OIL
- SALAD OIL
- GROUNDNUT OIL
- SESAME OIL
- GRAPESEED OIL
- HAZELNUT OIL
Various vinegar used for making a dressing are:
- TERRAGON VINEGER
- BALSAMIC VINEGER
- RED WINE VINEGER
- WHITE WINE VINEGER
- MALT VINEGAR
- SHERRY VINEGAR
- RASPBERRY VINEGAR
- CIDER VINEGER
SOME COMMONLY USED DRESSINGS ARE:
Sauce Louis – Mayonnaise and heavy cream combined with chopped green pepper and green onion seasoned with chilli sauce and Worcestershire sauce and lemon juice.
Blue cheese dressing – Creamy dressing containing crumbled blue cheese.
Roquefort dressing – Vinaigrette containing crumbled Roquefort or blue cheese.
French dressing- Three parts Oil and one part vinegar with mustard and garlic.
English dressing- one part of oil and two part vinegar, English mustard and seasoning.
American vinaigrette- equal quantities of vinegar and oil, mustard and seasoning.
Lorenzo dressing – Vinaigrette with chili sauce and chopped watercress.
Anchovy dressing – Vinaigrette and mashed anchovies.
Italian dressing – Vinaigrette with garlic and herbs: oregano and basil and dill.
Half-and-half dressing – Half mayonnaise and half vinaigrette seasoned with minced garlic and mashed anchovies and grated Parmesan cheese especially good for combination salads.
Mayonnaise – Egg yolks and oil and vinegar.
Russian dressing – Mayonnaise with horseradish grated onion and chilli sauce or catsup sometimes with caviar added.
Salad cream – A Creamy salad dressing resembling mayonnaise.
Thousand Island dressing – Mayonnaise with chilli sauce or tomato ketchup and minced olives and peppers and hard-cooked egg.
Acidulated cream: Three part of thin cream to one part of lemon juice, salt and pepper.
Pork ribs and radicchio salad with lemon anchovy dressing
1. In a pan, combine 2 cups water, salt, sugar, pepper, fennel, bay leaves and the halved garlic bulb to make a brine. Bring mixture to a simmer, stirring until sugar dissolves. Arrange the ribs in a roasting dish, pour over brine, then add the remaining 6 cups water. Cover and refrigerate overnight.
2. Preheat oven to 160°C (140°C fan). Drain pork ribs and pat dry. Arrange them, without overlapping, on a rimmed baking sheet and cover with foil. Roast for 2 hours, or until meat is tender.
3. To make dressing, mash the anchovies and garlic in a large bowl, then stir in lemon juice. Add ½ cup oil and parsley, and season with salt and pepper.
4. Preheat barbecue to moderately hot and brush the grate with oil. Grill pork ribs for 15 minutes, or until well-browned and crisp, turning once. Transfer to a cutting board and slice between the ribs.
5. To make radicchio salad, combine radicchio, sweet potato and green beans in a large bowl, then toss with just enough of the dressing to coat the vegetables. Arrange salad on a platter, top with pork ribs and drizzle with remaining dressing.