Best Treviso Caesar Salad Recipes

Roasted Radicchio image

Provided by Martha Stewart

Time 20m

Number Of Ingredients 5

2 medium heads radicchio, quartered lengthwise
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
1/4 cup balsamic vinegar
1 ounce Parmesan cheese, preferably Parmigiano-Reggiano, shaved

Steps:

Preheat oven to 400 degrees. Put radicchio wedges on a rimmed baking sheet. Drizzle with oil, and season with salt and pepper. Toss gently to coat, and turn each wedge so a cut side faces sheet. Roast, turning once, until leaves are wilted and slightly charred, 12 to 15 minutes. Transfer to a platter.
Just before serving, drizzle vinegar over each wedge, and garnish with cheese shavings.

The Best Caesar Salad image

Provided by Food Network Kitchen

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 16

3 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
2 cloves garlic, crushed
Kosher salt
3 cups rustic bread (about 3 ounces), torn into bite-sized pieces
2 tablespoons freshly grated Parmesan
Freshly ground black pepper
2 anchovies packed in oil
1 clove garlic
1 egg yolk, at room temperature
1 teaspoon Dijon mustard
1 tablespoon freshly squeezed lemon juice, at room temperature
1/2 cup extra-virgin olive oil
5 tablespoons freshly grated Parmesan
Kosher salt and freshly ground black pepper
2 romaine hearts, chopped (see Cook's Note)

Steps:

Preheat the oven to 400 degrees F.
For the croutons: Put the olive oil and butter in a small saucepan over medium-low heat. When the butter is completely melted add the garlic and 1/4 teaspoon kosher salt. Carefully swirl the pan to combine. Set aside for 10 minutes to allow the garlic to infuse the oil mixture.
Put the bread pieces on a baking sheet. Evenly pour the garlic mixture over the bread and toss to coat. Spread the bread in a single layer and bake until golden brown, 8 to 10 minutes. Stir the bread halfway through cooking to ensure even browning. Remove from the oven and sprinkle with black pepper and Parmesan. Set aside to cool.
For the salad: Soak the anchovies in a small bowl of water for 5 minutes. Rinse with cold water, drain and pat dry. Finely chop the anchovies and garlic, then use the side of your knife to mash them to a paste.
Add the anchovy paste, egg yolk, Dijon mustard and lemon juice to a large bowl and whisk to combine. While whisking, slowly drizzle in the olive oil in a steady stream until emulsified. Stir in 3 tablespoons grated Parmesan. If needed, add water, 1 teaspoon at a time to thin the dressing. Season with salt and pepper to taste.
Add the lettuce and croutons to a large bowl and gently toss with the dressing until coated. Top with grated Parmesan and serve immediately.

Treviso, Walnut, and Gruyère Salad image

Provided by Tori Ritchie

Yield Makes 8 servings

Number Of Ingredients 9

1/4 cup white wine vinegar
1 teaspoon Dijon mustard
1/3 cup olive oil
Coarse kosher salt
1 pound Treviso (about two 8-ounce heads)
4 cups (packed) mixed baby greens or other baby lettuces (about 3 ounces)
1/4 cup chopped fresh chives
1 cup (packed) coarsely grated Gruyère cheese (about 4 ounces)
1 cup walnut halves, toasted

Steps:

Whisk vinegar and mustard in small bowl to blend. Gradually whisk in oil. Season dressing to taste with coarse salt and freshly ground black pepper.
Cut Treviso crosswise into 1/2-inch-wide strips; discard bottom 2 to 3 inches. Place strips in large bowl; add mixed baby greens and chives. DO AHEAD: Dressing and salad can be made 6 hours ahead. Cover separately and chill. Bring dressing to room temperature and rewhisk before using. Pour dressing over salad and toss to coat. Add cheese and walnuts; toss salad, then transfer to serving bowl.

Grilled Treviso with Citrus Bagna Cauda image

Provided by Giada De Laurentiis

Categories side-dish

Time 35m

Yield 4 to 6 minutes

Number Of Ingredients 13

3 tablespoons extra-virgin olive oil
3 cloves garlic, smashed and peeled
2 anchovy fillets
1 teaspoon grated lemon zest (1 lemon)
1 teaspoon grated orange zest (1/2 orange)
1 tablespoon lemon juice (1/2 lemon)
1 tablespoon orange juice (1/2 orange)
1 1/2 teaspoons honey
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
3 large heads Treviso, halved lengthwise
1/2 teaspoon kosher salt
1/2 cup chopped walnuts, toasted

Steps:

For the citrus bagna cauda: Heat the olive oil in a small saute pan over medium heat. Add the garlic and anchovies. Cook, stirring and breaking up the anchovies with a wooden spoon, until the anchovies dissolve and the garlic is fragrant and beginning to brown, about 3 minutes. Set aside to cool to room temperature.
Meanwhile, add the lemon zest, orange zest, lemon juice, orange juice, honey, salt and pepper to a small bowl. Once the anchovy-garlic oil has cooled, whisk it into the citrus. Allow to mingle for about 10 minutes before removing the garlic.
For the grilled Treviso: Preheat a grill pan over medium-high heat.
Grill the Treviso halves until slightly wilted and charred in spots, 3 minutes per side. Remove to a cutting board, cut out the cores and chop the leaves into bite-size pieces. Place in a medium bowl and season with the 1/2 teaspoon salt. Toss the Treviso with the bagna cauda dressing and sprinkle with the walnuts.