A Properly Dressed Winter Salad
Creating great salads in the colder months can be a challenge. It is not always easy to find high-quality ingredients that feel appropriate for the season. Enter radicchio—a hearty winter option that is nutrient-dense, low-calorie, and a delicious fiber-rich leafy green packed with antioxidants.
Radicchio is in the lettuce family and closely related to chicory. It is a real beauty and a great addition to your salad repertoire. Combined with a robust, Caesar-like dressing and hearty homemade croutons, this is one of my favorite salads of the season.
Salad
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1 head radicchio, chopped
(You can also tear the leaves for a more rustic texture.) -
½ cup grated Parmesan cheese
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A few hearty turns of freshly ground black pepper
Radicchio can be deceiving—it is dense and you get a lot of salad mix out of one head. It is also naturally bitter, which can be quite nice, but if you want to reduce the bitterness, soak the chopped leaves in a bowl of cold water in the refrigerator overnight.
Dressing
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6 tablespoons extra virgin olive oil
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1 tablespoon white wine vinegar or white balsamic vinegar
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2 tablespoons lemon juice
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2 salt-packed anchovies (I use 4 if you prefer a stronger anchovy flavor)
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2 large garlic cloves, minced
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1 pinch sea salt
In a bowl or mortar and pestle, mash the salt, anchovies, and garlic into a paste. (A blender works, but it is better with a more rustic consistency.) Stir in the lemon juice, then slowly drizzle in the olive oil while mixing to emulsify the dressing.
Homemade Croutons
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2 cups fresh bread cubes from any Rosemont Market loaf
(Any leftover—or even fresh—bread works well.) -
¼ cup olive oil
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Fresh herbs: thyme, rosemary, or sage work well
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Generous sea salt and freshly ground black pepper
Drizzle olive oil around a large bowl so it runs down the sides. This helps avoid the bread absorbing all the oil at once and gives it a lighter coating.
Add the bread cubes and toss vigorously, pressing the bread into the sides of the bowl to absorb the oil. Season with salt and pepper and toss again.
Spread the bread on a baking sheet and toast in a 375°F oven for about 10–12 minutes, until golden and crisp.
Assemble the Salad
Dry the radicchio leaves thoroughly and place them in a large salad bowl. Sprinkle with the Parmesan cheese and freshly ground pepper and toss gently.
Add the dressing and mix well, then fold in the croutons. Toss and serve immediately.
