We make this so frequently, that we now simply refer to it as “The Salad.” It’s bitter, crunchy and crisp. We start making it as soon as we first spot chicories at our local farmers market and it’s on repeat all Summer long, and well into Fall. Pairs perfectly with any and all pasta and pizza dishes. Bring to any park, beach, or backyard outing along with a crisp+dry bottle of white!
The Salad
RECIPE
1 small head each: Castelfranco & Radicchio
2 tbsp rosé wine vinegar or apple cider vinegar
2 tbsp olive oil
1 tsp sugar/agave syrup
1 tsp granulated garlic, divided
1/4 cup bread crumbs
red chile powder
dried parsley
salt
1-2 tbsp butter
Parmesan cheese
Chop castelfranco and radicchio and toss together in a large bowl.
In a large skillet, melt butter over medium heat and add breadcrumbs. Toast breadcrumbs, stirring frequently. *Be very careful not to burn! When breadcrumbs start to change color to a lightly golden brown, remove from heat and add granulated garlic, a pinch of cayenne, salt and dried parsley. Set aside and allow to fully cool.
In a medium bowl, add apple cider vinegar, agave syrup and 1/2 tsp granulated garlic. Whisk in olive oil to combine. Add a pinch of salt and fresh ground pepper.
Toss salad dressing in bowl of chicories, ensuring even dressing distribution. Add breadcrumbs and toss to cover. Finish with freshly grated or shaved parmesan. Serve with our new Salad Servers and devour immediately.
