If Piemontese bagna cauda was a salad, this would be it. This deceptively simple radicchio salad with anchovies, capers, and hazelnuts really packs a punch. Its flavors are reminiscent of a traditional Caesar salad thanks to the super savory, umami Nettuno anchovies and the fatty, sweet Alta Langa hazelnuts. Pantelleria capers bring a welcome burst of briney brightness while just a touch of Valpolicella red wine vinegar balances the dressing with its gentle acidity. We chose Treviso radicchio for this recipe, but the beautifully speckled Castelfranco would also work well.
Ingredients
Time: 15 minutes
Serves: 4
- Extra virgin olive oil, vinegar 3 Tbsp
- Valpolicella vinegar, 1 Tbsp
- Anchovy fillets, 6, cut into 1 inch pieces
- Salted Capers, rinsed and soaked in water for 10 minutes, then drained, 2 Tbsp
- Treviso Radicchio, 2 heads, washed and torn into bite-sized pieces
- Hazelnuts, 1/4 cup, chopped
Preparation
- Whisk the extra virgin olive oil and the valpolicella vinegar together in your salad bowl.
- Add the sliced anchovy fillets and the rinsed, soaked and drained capers. Stir gently into the oil and vinegar.
- Add the radicchio and toss gently to coat in the dressing.
- Just before serving, add the chopped hazelnuts.
