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Caesar salad is the iconic salad, and for good reason—it’s delicious. When done right, it’s perfection: fishy, cheesy, crispy, and crunchy. It’s a regular occurrence around here, but it gets a bit of a twist depending on what I have on hand and what’s in season. I’ve made it with roasted artichokes, a pretty pink version with crabmeat (one of my all-time faves), and a classic grilled romaine version. It’s currently bitter green season, so a bitter green Caesar salad it is, with lots of deep red radicchio and crunchy Belgian endive.
The other major part of this salad I will insist on is the roasted olive croutons. Homemade croutons themselves are incredibly delicious, but the addition of those salty, roasted, super-savory Castelvetrano olives takes it to a new level. Honestly, a bowl of roasted olive croutons would be a great snack on its own. Just saying. Ok, now onto the recipe below…
Ok, now onto the recipe…
Ingredients
1 head Radicchio
1 head Belgian Endive
The Dressing
1/2 C olive oil extra virgin
1 1/2 lemons juiced
1-2 cloves garlic
1 tsp whole grain mustard
1 tsp dijon mustard
3 anchovies
2 tbsp grated parmesan
pepper
The Croutons
3-4 slices sourdough bread
1/2 C Castelvetrano olives pitted and torn in half
Instructions
Slice radicchio and endive.
For the dressing: Blend olive oil, garlic, mustard, garlic and anchovies until smooth. Stir in parm. Check seasoning and adjust if needed.
For the croutons: Cube bread. Tear olives in half. Coat with olive oil. Roast at 350F for ~20 minutes.
Toss a few spoonfuls of your dressing with the greens and a large handful of croutons. Top with more of those olive croutons and extra grated Parmesan if you want. Then dig in!
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