Seared Radicchio Wedge Salad

Name: Seared Radicchio Wedge Salad
Ingredients: ⅔ cup, mayonnaise; 2 tablespoons, balsamic vinegar; 1 tablespoon, lemon juice; 1 tablespoon, Dijon mustard; 1 tablespoon, extra-virgin olive oil; 2 , garlic cloves, minced; 3 , anchovy fillets, rinsed, patted dry, and minced; 1 teaspoon, honey; ½ teaspoon, pepper; ⅛ teaspoon, table salt; 2 tablespoons, extra-virgin olive oil; 1 head Chioggia, radicchio (10 ounces), quartered; 1 cup, walnuts, toasted and chopped; 1 Honeycrisp, apple, peeled, cored, and cut into matchsticks about 1½ inches long; 2 ounces, Parmesan cheese, grated (1 cup); 2 tablespoons, fresh chives, cut into ½-inch lengths

Main Courses
Weeknight
Salads

By Annie Petito ･ Appears in Cook's Illustrated May/June 2021

Cooking this striking chicory alters its bitter character, opening up a world of possibilities beyond the salad bowl.

SERVES 4

TIME 30 minutes

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