Radicchio salad

Time 20 minutes
Yields Serves 6 to 8
Radicchio salad

Trim the ends from the radicchio. Tear the leaves into bite-sized pieces. You should have about 8 cups. Set aside while preparing the dressing.


Place the anchovies and garlic in a blender. Blend at high speed, adding 3/4 cup of oil in a thin stream. Blend in the lemon juice. Add salt and pepper to taste.


Heat the broiler or an indoor grill.


Brush the bread slices with the remaining 2 tablespoons of oil. Broil or grill the bread until browned on both sides. Tear the bread into bite-sized croutons.


Drizzle about 1/4 cup of the dressing over the radicchio and toss to coat. Add the croutons and toss again. Serve the remaining dressing on the side (reserve any leftover for another use).

Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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