Name: Winter Radicchio Caesar Salad
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Radicchio heads, roughly chopped or torn; *an overnight soak in a bowl of ice water will help to cut down on the bitterness of the radicchio, just remember to drain well and spin dry before dressing!; ½ cup Caesar dressing or more to taste (recipe follows); 1 ½ cups Durant Garlic Fused Olive Oil bread crumbs (recipe follows); 1 cup Parmigiano Reggiano, shaved or grated; Fresh cracked black pepper to taste; 3 Egg yolks; 8 Garlic cloves; 1 tbsp Dijon mustard; 3 Anchovy fillet; 2 tbsp Worcestershire sauce; Few dashes of Tabasco hot sauce; 3 Lemons, zest and juice; 1 tsp Fresh cracked black pepper to taste; 1 ½ tsp Durant black garlic salt; 1 ½ cups Durant Mission EVOO; 2 tbsp Cold water; 1 Baguette, diced into 2” cubes; 3 tbsp Durant Garlic Fused Olive Oil; 2 tbsp Durant Black Garlic Salt

27 Jan Winter Radicchio Caesar Salad

Posted at 19:48h in by Emma

CategorySalads & DressingsDifficultyBeginner

This wintertime version features crisp winter radicchio, garlicky bread crumbs toasted in Durant Garlic Fused Olive Oil and then finished with ample shaved Parmigiano Reggiano cheese. With it’s bold notes of black pepper, artichoke and radicchio, I find the Durant Mission EVOO to be the perfect compliment to this Caesar dressing recipe and it pairs so nicely with the often under appreciated winter radicchios and chicories.
Enjoy this salad with a fillet of grilled wild salmon, alongside herb roasted chicken or just simply by itself!

Chef Eric Bartle
Durant Culinary Director

Yields4 Servings

Prep Time30 minsTotal Time35 mins

2 Radicchio heads, roughly chopped or torn

*an overnight soak in a bowl of ice water will help to cut down on the bitterness of the radicchio, just remember to drain well and spin dry before dressing!

½ cup Caesar dressing or more to taste (recipe follows)

1 ½ cups Durant Garlic Fused Olive Oil bread crumbs (recipe follows)

1 cup Parmigiano Reggiano, shaved or grated

Fresh cracked black pepper to taste

Ceaser Dressing

3 Egg yolks

8 Garlic cloves

1 tbsp Dijon mustard

3 Anchovy fillet

2 tbsp Worcestershire sauce

Few dashes of Tabasco hot sauce

3 Lemons, zest and juice

1 tsp Fresh cracked black pepper to taste

1 ½ tsp Durant black garlic salt

1 ½ cups Durant Mission EVOO

2 tbsp Cold water

Durant Garlic Olive Oil Bread Crumbs

1 Baguette, diced into 2” cubes

3 tbsp Durant Garlic Fused Olive Oil

2 tbsp Durant Black Garlic Salt

Caesar Dressing:

In a food processor, add all of the ingredients, minus the olive oil and water, and process until the garlic is finely chopped.

Slowly drizzle in the olive oil while the food processor is running and the dressing will slowly emulsify and thicken. Add a few tablespoons of cold water to thin to desired consistency. Adjust seasoning with lemon and black garlic salt to taste.

Keep refrigerated for up to one week.

Durant Garlic Olive Oil Bread Crumbs:

Heat oven to 375F

In a food processor, pulse the bread cubes until a rough, shaggy bread crumb is achieved. You want some texture and a bit of uneven crumb size. Think mini croutons!

Place bread crumbs on a standard baking sheet pan and drizzle evenly with the Durant Garlic Fused Olive Oil

Sprinkle with the Durant Black Garlic Salt and bake until golden, stirring a few times for even browning (approximately 5 minutes)

Cool before using

Will hold in an airtight container for weeks! Try sprinkled on roasted vegetables or your favorite pasta!

Caesar Salad:

In a large bowl, toss radicchio with the dressing and one cup of the garlic bread crumbs. Toss until the leaves are evenly dressed (more dressing can be added if preferred)

Divide evenly among four plates

Finish each salad with a 1/4 cup of the Parmigiano Reggiano, the remaining bread crumbs and fresh cracked black pepper

Enjoy!

Ingredients