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Ingredients
Dressing:
6 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons mayonnaise
4 teaspoons fresh lemon juice
2 teaspoons anchovy paste
1 garlic clove, minced
1/2 teaspoon sugar
1/2 teaspoon coarsely ground black pepper
Salad:
3 heads radicchio (about 1 1/2 pounds), cored, washed and torn into bite-sized pieces
2 tablespoons grated Parmigiano Reggiano cheese
2 cups plain croutons
Coarsely ground black pepper
Instructions
6 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons mayonnaise
4 teaspoons fresh lemon juice
2 teaspoons anchovy paste
1 garlic clove, minced
1/2 teaspoon sugar
1/2 teaspoon coarsely ground black pepper
Salad:
3 heads radicchio (about 1 1/2 pounds), cored, washed and torn into bite-sized pieces
2 tablespoons grated Parmigiano Reggiano cheese
2 cups plain croutons
Coarsely ground black pepper
1. To prepare dressing, combine all ingredients in a jar; cover tightly and shake vigorously. Refrigerate until ready to use. (The dressing can be made up to 1 day in advance.)
2. To prepare salad, place radicchio in a large salad bowl. Shake dressing well and pour over salad. Toss until leaves are well coated. Sprinkle with cheese; add croutons and pepper. Toss to combine. Serves 8.
Recipe adapted from The Christmas Table: Recipes and Crafts to Create Your Own Holiday Tradition. © 2008 by Diane Morgan. Used with permission of Chronicle Books LLC.
"Hands-On Holiday," November 2008.
Nutritional Information
2. To prepare salad, place radicchio in a large salad bowl. Shake dressing well and pour over salad. Toss until leaves are well coated. Sprinkle with cheese; add croutons and pepper. Toss to combine. Serves 8.
Recipe adapted from The Christmas Table: Recipes and Crafts to Create Your Own Holiday Tradition. © 2008 by Diane Morgan. Used with permission of Chronicle Books LLC.
"Hands-On Holiday," November 2008.
Per serving: 170 calories, 14g fat, 30mg chol., 3g prot., 10g carbs., 1g fiber, 320mg sodium.
