Salad of Pink Radicchio, Citrus, and Mushroom Bagna Cauda

The sweet taste of dynamic Cara oranges mellows the bitter radicchio and includes a pop of color. While this salad is crispy and refreshing, the heat of the buttery bagna cauda sauce slightly softens the crispy radicchio leaves and combines with acidic sherry vinegar and orange juice for a balanced bite.
Active ingredients
Brown Butter– Porcini Bagna Cauda

Salad of Pink Radicchio, Citrus, and Mushroom Bagna Cauda

1/2 cup unsalted butter (4 ounces), at room temperature level

1 cup extra-virgin olive oil

12 anchovy fillets (from 1 [2-ounce] can), sliced (about 2 tablespoons).

10 medium garlic cloves, smashed.

1 tablespoon porcini or hen-of-the-woods mushroom powder.

Radicchio Salad.

4 medium-size (6-ounce) Cara oranges or satsuma mandarin.

2 medium shallots (about 2 1/4 ounces), very finely sliced (about 1/2 cup).

1/4 cup sherry vinegar.

1 teaspoon honey.

1/2 teaspoon Himalayan pink salt.

1 large (9-ounce) head pink radicchio (La Rosa del Veneto), cut and leaves separated.

1 big (9-ounce) head Castelfranco radicchio, trimmed and leaves separated.

1/2 teaspoon flaky sea salt, plus more to taste.

1/2 teaspoon black pepper, divided.

2 ounces Parmigiano-Reggiano cheese, shaved (about 1 cup).
Instructions.
Make the brown butter– porcini bagna cauda.
Melt butter in a little saucepan over medium-low. Cook, stirring occasionally, up until butter begins to foam and turn brown, about 8 minutes. Add porcini powder, and cook, stirring periodically, up until tastes combine and anchovies melt, about 5 minutes.

Make the radicchio salad:.
Juice 1 orange to yield 1/4 cup orange juice. Stir together 1/4 cup orange juice, shallots, sherry vinegar, honey, and pink salt in a little bowl. Let stand at space temperature till flavors blend and shallots soften, about 10 minutes.

Meanwhile, thoroughly remove peels from remaining 3 oranges, utilizing a sharp knife to cut along the curve of each orange, getting rid of as little flesh as possible; discard peels. Slice peeled oranges crosswise into 1/2-inch-thick rounds, and reserved.

Put orange juice mixture over radicchio leaves, and toss completely using your hands. Include orange rounds, flaky sea salt, and 1/4 teaspoon pepper; gently toss. Drizzle 3 tablespoons warmed brown butter– porcini bagna cauda evenly over salad.

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