Seared Radicchio Wedge Salad

Name: Seared Radicchio Wedge Salad
Yield: Serves 4
Ingredients: ⅔ cup, mayonnaise; 2 tablespoons, balsamic vinegar; 1 tablespoon, lemon juice; 1 tablespoon, Dijon mustard; 1 tablespoon, extra-virgin olive oil; 2 , garlic cloves, minced; 3 , anchovy fillets, rinsed, patted dry, and minced; 1 teaspoon, honey; ½ teaspoon, pepper; ⅛ teaspoon, table salt; 2 tablespoons, extra-virgin olive oil; 1 head Chioggia, radicchio (10 ounces), quartered; 1 cup, walnuts, toasted and chopped; 1 Honeycrisp, apple, peeled, cored, and cut into matchsticks about 1½ inches long; 2 ounces, Parmesan cheese, grated (1 cup); 2 tablespoons, fresh chives, cut into ½-inch lengths

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Appears in Cook's Illustrated May/June 2021

Main Courses

Weeknight

Salads

Cooking this striking chicory alters its bitter character, opening up a world of possibilities beyond the salad bowl.

SERVES4

TIME30 minutes

has video

WHY THIS RECIPE WORKS

For this hearty twist on the classic wedge salad, we use seared radicchio as the base. Quickly cooking a quartered head of radicchio in a hot, oil-slicked skillet deeply browned and slightly softened the vegetable's cut sides while leaving ...

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