The mildness of cauliflower balances radicchio’s assertive, bitter flavor. If you’re concerned about the raw yolk in the dressing, buy pasteurized eggs. To make the salad a meal, serve thinly sliced, seared skirt steak alongside.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
For a tasty variation, try adding black olives or finely chopped hard-cooked egg.
YUMMY! Just loved this salad. And loved the colour and presentation. I used stale olive foccacia bread for the bread crumbs. Added a great crunch! Just loved it.
Always looking for new salad ideas, and this one's a definite keeper. Because I find steamed cauliflower a little bland and watery, I roasted mine instead, which really brings out the sweetness, pairing beautifully with the bitter radicchio. (Just toss with a little olive oil and salt, then spread out on a baking sheet in 375 oven till brown and somewhat caramelized, about 20 mins, then cool to room temp.) The black olives are a great addition.
This was very flavorful. I might add some blanched green beans next time, too.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?