Warm Radicchio & Broccoli Salad
A celebration of fall, this salad pairs well with a fried egg. Salty anchovies and an acidic dressing balances the bitter nature of radicchio. Packed full of nutrients, this versatile dish can also be used as a side to pork, chicken or lamb, we would just recommend omitting the fried egg.
Warm Radicchio and Broccoli Salad
1 broccoli crown
2 cloves of garlic, minced
6 anchovy filets
5-6 tbsps. of extra virgin olive oil
1 red chili, thinly sliced or 1-2 tbsps of chili flakes
Juice of 1 lemon , about 3 tbsp
2 tbsp of red wine vinegar
1 cup of grated parmesan cheese
Salt and Pepper to taste
1 slice of sourdough or crusty bread per person. Toasted in the oven with olive oil
1 fried egg per person, we prefer sunny side up with a good runny yolk
Cut broccoli florets into wedges and bring a pot of water to a boil.
Salt the water, and once boiled add broccoli. Par-cook for 2-3 minutes until the broccoli has softened but still crunchy. Remove from the water and place on a paper towel lined plate to cool.
Using either a flat edge of a knife, or a mortar and pestle, crush garlic, anchovies and a pinch of salt to a paste. Adding a pinch of salt will help grind down the garlic and anchovies.
In a pan, add 5 tbsps. of olive oil and place over low to medium heat. While the oil is still cool, add the fresh or dried chili. Bring to a sizzle, turn off the heat and immediately take the pan off the heat.
Add the garlic and anchovy paste to the pan and mix together. Set aside to cool.
Once it has cooled pour into either a large mixing bowl or a jar with a lid. Add lemon juice, vinegar, and some freshly ground pepper. If using a bowl whisk this together to emulsify. If using a jar with a lid, place lid on jar and shake.
Using the same pan, place it on the stove over medium high heat. Drizzle some olive oil over the broccoli, just to coat. Sprinkle a little salt and fry in the pan until at least one side is starting to brown. This crunchy brown char adds texture and flavor.
Wash and dry your radicchio leaves, tear or cut into smaller bite sized pieces and place in a large salad bowl. Add cheese and almost all of the dressing, leave some for dressing once plated. Toss leaves until they are well coated.
Plate onto individual plates, up to four for a full serving. Top each plate with broccoli and a fried egg. Crack some fresh pepper over the egg.
Use the reserved dressing to drizzle over each serving, and add more parmesan to your liking.
Serve with a crusty, toasted piece of bread.