Warm Radicchio Salad with Lemon-Garlic Cream

Name: Warm Radicchio Salad with Lemon-Garlic Cream
Ingredients: Chopped fresh chives and Fried Capers for garnishing; Chopped fresh chives and Fried Capers for garnishing; 2 cups baby greens, such as arugula, frisée, and mâche; Lemon-Garlic Cream; 2 medium heads radicchio, quartered lengthwise; ½ teaspoon ground white pepper; 1 teaspoon Kosher or sea salt; 1 teaspoon Kosher or sea salt; 2 cups baby greens, such as arugula, frisée, and mâche; 2 cups baby greens, such as arugula, frisée, and mâche; 2 cups baby greens, such as arugula, frisée, and mâche; Olive oil for frying; 1 tablespoon finely chopped mixed fresh herbs, such as chives, parsley, basil, and sage; ½ cup freshly grated dry Jack or Parmesan cheese; ½ cup freshly grated dry Jack or Parmesan cheese; ¾ cup coarse dry bread crumbs, preferably panko; 1 tablespoon finely chopped mixed fresh herbs, such as chives, parsley, basil, and sage; 1 tablespoon finely chopped mixed fresh herbs, such as chives, parsley, basil, and sage; 1 tablespoon finely chopped mixed fresh herbs, such as chives, parsley, basil, and sage; 1 tablespoon finely chopped mixed fresh herbs, such as chives, parsley, basil, and sage; ⅓ cup all-purpose flour; 2 large eggs; 1 tablespoon water; ¾ cup coarse dry bread crumbs, preferably panko

Preparation info

Serves
4

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

The perfect round shape of radicchio makes it ideal for many uses where other lettuces and greens won’t do. In this variation, quartered heads are deep-fried and served with a luscious, garlicky lemon cream. The joy of this dish is biting into the radicchio and tasting the various levels of warmth and crispness inside — a textural treat! If you’re really going all-out, deep-fry some capers and scatter them around for garnish.

Ingredients

Vegetarian

Ingredients

Method