Seared Radicchio Wedge Salad | America's Test Kitchen

Name: Seared Radicchio Wedge Salad | America's Test Kitchen
Ingredients: ⅔ cup mayonnaise; 2 tablespoons balsamic vinegar; 1 tablespoon lemon juice; 1 tablespoon Dijon mustard; 1 tablespoon extra-virgin olive oil; 2 garlic cloves , minced; 3 anchovy fillets , rinsed, patted dry, and minced; 1 teaspoon honey; ½ teaspoon pepper; ⅛ teaspoon table salt; 2 tablespoons extra-virgin olive oil; 1 head Chioggia radicchio (10 ounces), quartered; 1 cup walnuts , toasted and chopped; 1 Honeycrisp apple , peeled, cored, and cut into matchsticks about 1½ inches long; 2 ounces Parmesan cheese , grated (1 cup); 2 tablespoons fresh chives , cut into ½-inch lengths

www.americastestkitchen.com

Seared Radicchio Wedge Salad: A mouthwatering combination of bitter radicchio, creamy gorgonzola, and tangy vinaigrette. Great texture and rich flavors.

Keywords

Weeknight
Main Courses
Salads

View Original

Share this recipe:

Ingredients

⅔ cup mayonnaise
2 tablespoons balsamic vinegar
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1 tablespoon extra-virgin olive oil
2 garlic cloves , minced
3 anchovy fillets , rinsed, patted dry, and minced
1 teaspoon honey
½ teaspoon pepper
⅛ teaspoon table salt
2 tablespoons extra-virgin olive oil
1 head Chioggia radicchio (10 ounces), quartered
1 cup walnuts , toasted and chopped
1 Honeycrisp apple , peeled, cored, and cut into matchsticks about 1½ inches long
2 ounces Parmesan cheese , grated (1 cup)
2 tablespoons fresh chives , cut into ½-inch lengths