By Chef Cathy Whims of Nostrana in Portland, OR
1 large head Red Dog radicchio
1 1/2 cups cubed focaccia bread or crusty country bread
2 Tbsp. unsalted butter
1/2 tsp. chopped fresh sage
1/2 tsp. chopped fresh rosemary
1 clove garlic
1 1/2 Tbsp. red wine vinegar
1 Tbsp. white wine
1 Tbsp. mayonnaise
2-3 oil-packed anchovy fillets, finely chopped
1/2 cup extra virgin olive oil
1/4 cup grated Parmigioano-Reggiano cheese
Break apart radicchio into 1 1/2″ pieces and soak in ice cold water for at least 30 minutes, but up to 2 hours.
Meanwhile, prepare the croutons and dressing. Bake the bread cubes in a 375F oven on a large baking sheet until toasted, about 10-15 minutes. Melt the butter in a medium saucepan, add the sage and rosemary, and cook until fragrant. Turn off the heat, add the toasted bread cubes and toss well. Let them cool.
For the dressing, add the garlic, vinegar, wine, mayonnaise, anchovies, olive oil, and pepper to a food processor or blender and process until emulsified. Season to taste.
When you’re ready to serve, drain the radicchio and dry well in a salad spinner. Place the leaves in a large salad bowl and toss to coat with the dressing. Add the croutons and a generous shower of Parmigiano-Reggiano shavings.