Nostrana Radicchio Caesar Salad

Fun fact… Caesar salad is not named after the Julius Caesar (yes, for some reason, that is what I’d always thought). It is named after the brothers, Caesar and Alex Cardini, to whom the creation is attributed. They were Italian-American restauranteurs, chefs and hotel owners in the early to mid-1900s. This twist on the classic features winter-hearty radicchio and baby spinach, giving ample crunch and a bitter, slightly spicy taste.

Source: Cathy Whims, The Christmas Table by Diane Morgan; Not Just Baked

1 1/2 lbs (3 heads) radicchio, cored and torn into bite sized pieces

6 tbsp olive oil
2 tbsp red wine vinegar
1 tbsp mayonnaise
1 fresh large egg yolk
2 tsp anchovy paste
1 clove garlic, finely minced
1/2 tsp sugar
1/2 tsp freshly ground pepper

Tear the radicchio leaves into bite sized pieces and soak in ice cold water in fridge for an hour.  Drain the radicchio and place in a salad spinner, or in a kitchen towel.  Get as dry as possible.

To make the dressing, place the olive oil, vinegar, mayonnaise, egg yolk, anchovy paste, garlic, sugar, salt and pepper in a jar and shake until combined.  You can also use a blender, or a bowl and whisk.  This can be made a few days in advance, store in fridge in an airtight jar.