Our friend Woody Wells drew inspiration for this salad from Judy Rodgers, author of the classic The Zuni Cafe Cookbook. Do not dress the salad until right before serving. For texture make sure the breadcrumbs are coarse, not finely processed.
2 tsp olive oil
1/2 cup fresh breadcrumbs
3 Belgian endives, shredded
1 head radicchio, shredded (about 6 cups)
11/4 cups chopped red onion
1 egg, hard-boiled
1 tsp Dijon mustard
4 anchovies, chopped
1 tsp minced garlic
1 tbsp white wine vinegar
1/4 cup olive oil
Salt and freshly ground pepper
Heat 2 tsp olive oil in a small frying pan over medium heat. Add breadcrumbs and toast, stirring until golden, about 3 to 4 minutes. Remove from heat and cool.
Place endive and radicchio in a medium bowl with onion. Grate egg over the salad.
Whisk together mustard, anchovies, garlic, vinegar and 1/4 cup olive oil. Season with salt and pepper. Toss salad with vinaigrette, then breadcrumbs. Serve immediately.
Suggested Wine Pairings
This salad, enticing though it is, will be kind to no wine. Pungent mustard, sharp vinegar, egg, raw onion – that’s quite the arsenal. Best to go with a very crisp, light Mediterranean white. -Beppi Crosariol