Zuni Cafe's Shredded Radicchio with Anchovy Vinaigrette, Bread Crumbs, & Sieved Egg
This special salad is adapted from Judy Rodgers' wonderful The Zuni Cafe Cookbook, which chronicles recipes from the San Francisco restaurant of the same name. As is true of everything I tasted at Zuni, this salad is exceptionally tasty.
Servings: 4
Calories: 230kcal
Ingredients
- ¾ cup (45 grams) fresh bread crumbs
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 3 anchovy fillets chopped
- 1 large shallot minced
- ¾ teaspoon fine sea salt divided
- ¼ teaspoon freshly ground black pepper
- 2 medium heads radicchio about 12 ounces/(340 grams)
- 2 hard-boiled eggs
Instructions
- In a large serving bowl, stir together the shallot, anchovy, and vinegar. Let sit while you prepare the breadcrumbs and radicchio.
- Warm 1 tablespoon of the olive oil over medium-high heat in a small frying pan. Add the breadcrumbs and ¼ teaspoon of the salt and cook, stirring frequently, until golden brown.
- Remove any wilted outer leaves from the radicchio. Wash, dry, quarter and core each head. Slice each quarter crosswise into ⅛-inch slices.
- Into the bowl with the shallot mixture, whisk the remaining two tablespoons of olive oil, ½ teaspoon of salt, and the pepper.
- Add the radicchio and the breadcrumbs to the bowl.
- Over the bowl, press the eggs through a mesh sieve or grate them on the small holes of a box grater. Toss salad and serve right away.
Notes
- To make fresh breadcrumbs, tear into bite-sized pieces virtually any bread that you enjoy eating. Place in a food processor or clean coffee or spice grinder and pulse until the crumbs are as fine as you'd like. Depending on the bread, 1 to 2 slices should yield ¾ cup of crumbs. Toast according to directions in recipe.
- If you prefer, you can toast the breadcrumbs in the oven or toaster oven. Preheat to 400° F. Drizzle one tablespoon of the olive oil and ¼ teaspoon of the salt over the breadcrumbs and toss, kneading slightly with your fingers, to distribute. Spread the breadcrumbs on a sheet pan or toaster oven pan and bake for 6 minutes (or a bit longer in the toaster oven) or until golden brown, tossing once or twice if necessary.
- Salad is best shortly after tossing. If you need to make it in advance, keep the dressing, radicchio, bread crumbs, and egg separate and toss just before serving.
- Store any leftovers tightly sealed in the fridge for up to 24 hours.
Nutrition
Calories: 230kcal | Carbohydrates: 6.9g | Protein: 6g | Fat: 20.6g | Fiber: 0.9g