Go to the Globe and Mail homepage

Jump to main navigationJump to main content

Woody’s radicchio salad Add to ...

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.

  • Preparation time: 15 minutes
  • Ready time: 20 minutes
  • Servings: 8

Garnish:

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

 

 

Vinaigrette:

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

Method

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

In the know

Most popular video »

Highlights

More from The Globe and Mail

Most Popular Stories