Radicchio, Fennel, and Radish Salad with Meyer Lemon Vinaigrette and Warm Cranberry Walnut Crostini
Source: Alessandro Cartumini, Four Seasons Hotel Silicon Valley.
This recipe was demonstrated at CUESA’s Market to Table programs on February 7, 2009.
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)
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
2 tablespoons salted butter
½ shallot, peeled and cut into slices
2 garlic cloves, peeled and crushed
3 sprigs thyme
Peel of a bergamot orange (or Meyer lemon)
2 ⅓-inch slices Acme cranberry walnut bread, cut into ⅓-inch cubes
- 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!