Radicchio, Fennel, and Radish Salad with Meyer Lemon Vinaigrette and Warm Cranberry Walnut Crostini
from Alessandro Cartumini of Four Seasons Hotel Silicon Valley
This recipe was demonstrated at CUESA's Market to Table programs on February 7, 2009.
Serves 4
INGREDIENTS:
Salad
3 heads Castelfranco radicchio, ripped into small pieces, washed and dried
1 head frisee, inner yellow part only, washed and dried
1 fennel, washed, bulb thinly shaved and fronds torn into small pieces
1 watermelon radish, washed and thinly shaved
3 breakfast radishes, washed and thinly shaved
1 black radish, washed and thinly shaved
1 pomegranate, halved, seeds removed and reserved (you can substitute mandarin or tangerine segments)
Dressing
2 Meyer lemons, juice and zest
1 bergamot orange, juice, peel reserved for crostini (you can substitute Meyer lemon for bergamot)
½ cup grapeseed oil
1 tablespoon roasted shallots
1 teaspoon roasted garlic
2 teaspoons Dijon mustard
Salt and black pepper, to taste
Crostini
2 tablespoons salted butter
½ shallot, peeled and cut into slices
2 garlic cloves, peeled and crushed
3 sprigs thyme
Peel of the bergamot orange (or Meyer lemon)
2 ⅓-inch slices Acme cranberry walnut bread, cut into ⅓-inch cubes
PREPARATION:
- 1. Place the 6 dressing ingredients in a blender and blend until well emulsified. Taste and season with salt and pepper. Set aside.
- Gather all the salad ingredients for assembly.
- Heat butter in a sauté pan, add shallots, garlic, thyme and citrus peel. Add bread cubes and sauté until well browned. Season with salt and pepper; keep warm.
- In a large mixing bowl combine all salad ingredients together with the dressing. Season with salt and pepper to taste. Place on serving plates, top with crostini and shaved cheese. Enjoy!