Zuni Cafe’s Shredded Radicchio with Anchovy Vinaigrette, Bread Crumbs, & Sieved Eggs

This inventive salad bears the mark of all food from Judy Rodgers' iconic Zuni Cafe in San Francisco: it's the ideal version of itself. Serve Zuni Cafe's shredded radicchio with anchovy vinaigrette, bread crumbs, and sieved eggs as-is or with some seared scallops. You can read the details of my unrequited crush on the restaurant here, where I first shared this recipe — or just get cooking below.

Tip

The hardest part of making this salad is cleaning the grater or strainer, but trust us — it's worth it.

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.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Serves 4

Ingredients

  • 3/4 cup fresh bread crumbs
  • 5 tablespoons extra virgin olive oil
  • 1 1/2 tablespoons red wine vinegar
  • 2 anchovy fillets, chopped
  • 1 large shallot, minced
  • Salt and freshly ground black pepper
  • 2 medium heads radicchio (about 12 ounces)
  • 2 hard-boiled eggs

Directions

  1. Preheat the oven or toaster oven to 400° F. Drizzle one tablespoon of the olive oil 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 in spots, tossing once or twice if necessary. Cool completely.
  2. In a small bowl, combine the remaining olive oil, vinegar, anchovies, shallot, and salt and pepper to taste.
  3. Remove any wilted outer leaves from the radicchio. Wash, dry, quarter and core each head. Slice each quarter crosswise into 1/8-inch slices. Place in a salad bowl, tossing to separate slices. Toss in the breadcrumbs. Drizzle the vinaigrette over the salad and toss.
  4. Either grate the egg on the finest holes of a box grater or press it through a mesh sieve. Toss gently into the salad. Taste and adjust seasonings if necessary. Serve immediately.

Nutrition Information

Amount Per Serving:

Calories:: 230 Total Fat:: 20.6g Carbohydrates:: 6.9g Fiber:: 0.9g Protein:: 6g