Chef Cathy Whims created her signature salad with inspiration from a Caesar, but she added a colorful twist with radicchio! The six-time James Beard Award nominee and author of “The Italian Summer Kitchen: Timeless Recipes for La Dolce Vita”, joined us to share her recipe.
Insalata Nostrana
Excerpted from The Italian Summer Kitchen: Timeless Recipes for La Dolce Vita by Cathy Whims, copyright 2025, reprinted by permission of Countryman Press, an imprint of W. W. Norton & Co., Inc. All rights reserved.
(SERVES 8)
Ingredient
DRESSING:
3 tablespoons red wine vinegar2 tablespoons white wine2 tablespoons mayonnaise4 oil-packed anchovies2 large egg yolks2 garlic cloves, pounded with a pinch of salt in a mortar and pestle until mashed1 cup extra-virgin olive oilSea salt and freshly ground black pepper
CROUTONS:
3 cups cubed focaccia ( 3/4-inch cubes), flavored with sage, basil, or rosemary; or crusty artisan country bread4 tablespoons ( 1/2 stick) unsalted butter1 tablespoon chopped fresh sage1 tablespoon chopped fresh rosemary
SALAD:
2 to 3 heads radicchio (about 1 pound) 1/2 cup finely grated Parmigiano Reggiano
Instructions
TO MAKE THE DRESSING:
Combine the red wine vinegar, white wine, mayonnaise, anchovies, egg yolks, and mashed garlic in a food processor. With the machine running, slowly add the oil and process briefly to emulsify.Season to taste with salt and pepper. (Makes about 1 12 cups; will keep refrigerated for 1 week.
TO MAKE THE CROUTONS:
Preheat the oven to 375F.Spread the bread cubes on a large baking sheet and bake, stirring and turning over with a spatula halfway through, until lightly browned, about 10 minutes.Remove from the oven.Melt the butter in a large skillet over medium-low heat.Add the sage and rosemary and cook just until aromatic, about 1 minute.Remove from the heat, add the toasted bread cubes, toss well, and let cool.Once cooled, the croutons will keep in an airtight container for 2 days.
TO MAKE THE SALAD:
Remove any damaged outer leaves from the radicchio, quarter it, cut out and discard the core, and tear into bite-size pieces. Soak in slightly iced water for 2 hours (even in winter it’s a good idea to soak for at least an hour, as it crisps it up).Drain the radicchio, dry it well, and put it into a large bowl. Toss with enough dressing to coat well.Add the croutons and toss. Divide the salad among plates, sprinkle with finely grated Parmesan, and serve.
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