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.
For a tasty variation, try adding black olives or finely chopped hard-cooked egg.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
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.
© 2018 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?