Giada’s Radicchio Caesar Salad
Category
Salad
Prep Time
15 minutes
Cook Time
10 minutes
Ingredients
-
3 tablespoons extra-virgin olive oil
- 4 large garlic cloves, smashed and peeled
- 1/4 teaspoon red pepper flakes
- 4 anchovy fillets, or 1 teaspoon anchovy paste
- 2 cups panko bread crumbs
- Grated zest of 2 small lemons
- 1/2 teaspoon kosher salt
- 1/2 cup Full-Fat Greek Yogurt
- Juice from 1/2 lemon (about 1 tablespoon)
- 2 teaspoons dijon mustard
- 1 1/2 teaspoons Worcestershire sauce
- 3/4 teaspoon kosher salt
- 1 teaspoon anchovy paste
- 1 tablespoon olive oil
- Freshly cracked black pepper (to taste)
-
1/4 cup finely grated Parmigiano Reggiano cheese
- 1-2 tablespoons water for desired consistency
- 6 to 8 heaping cups mixed Italian bitter lettuces (such as radicchio, Treviso, or Castelfranco), hand-torn
½ cup finely grated Parmigiano Reggiano, for dusting
For The Breadcrumbs:
For The Greek Yogurt Caesar Dressing:
For The Salad:
Instructions
- For the breadcrumbs, in a medium skillet, heat the oil and garlic together over medium heat, stirring until the garlic is golden brown, 3 to 4 minutes. Use a heatproof spatula to press down on the garlic for another minute, then discard the garlic. Add the pepper flakes and anchovies to the pan and cook with the oil, mashing with the spatula until the anchovies are completely melted into the oil. Add the panko and cook, stirring occasionally and then more frequently, until the crumbs are golden brown, about 5 minutes. Remove from the heat and stir in the lemon zest and salt. Set aside.
For the dressing, mix the yogurt, lemon juice, dijon mustard, Worcestershire sauce, salt, pepper, anchovy paste and olive oil in a small bowl until combined. Add the Parmigiano Reggiano and stir until combined. Leave the dressing thick if desired, or add 1-2 tablespoons of water to thin it out slightly.
To assemble the salad, place the hand-torn lettuces in a large serving bowl. Drizzle with the dressing and toss gently to coat. Add a dusting of Parmigiano Reggiano and toss again. Sprinkle the prepared breadcrumbs over the top evenly and serve.
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