Charred Radicchio with Creamy Turmeric Caesar and Za’atar Panko
This is the big salad energy that’ll get ya through the colder months— it’s big, bold flavor, bright and full of color, and good for you too. This riff on the classic Caesar (a personal favorite) starts with the dressing, where the golden hue of turmeric adds vibrancy (and many health benefits too) and uses Greek yogurt as the base. Wedges of radicchio are the veg (and so abundant in winter), and the final flourish is a shower of golden brown crunchy za’atar panko. The dressing can be made up to 4 days in advance and will work wonders as a dip for crudité or as a spread for sandwiches (I love a schmear of it on toast topped with an egg in the morning).
Serves 4
INGREDIENTS
2 large heads of radicchio
½ Greek yogurt
¼ cup olive oil, plus 2 tablespoons
¼ cup freshly grated parmesan
4 anchovies
1 garlic clove
1 tbsp lemon juice
2 tbsp Dijon
1 tsp turmeric powder
1 tsp Worcestershire sauce
2-3 tbsp milk or water
⅓ cup panko flake
1 tbsp za’atar
¼ cup chopped parsley
Kosher salt and black pepper
Flaky sea salt, for finishing
METHOD
To make the dressing, add Greek yogurt, ¼ cup olive oil, parmesan, anchovies, garlic, lemon juice, Dijon, turmeric, Worcestershire sauce and milk or water to the bowl of a food processor or blender and blend until smooth and creamy. Season with kosher salt and pepper and add more milk or water as needed to thin out to desired consistency. Transfer to a sealed container and chill in the fridge for at least 20 minutes or longer. Dressing can be made up to 4 days in advance.
Trim ends of radicchio and cut into 1” wedges, ensuring to keep core intact.
In a non-stick pan over medium heat, add 1 tbsp olive oil, then add panko and za’atar and sauté until golden brown. Transfer to a bowl and set aside. Wipe pan clean of any remaining panko and add 1 tbsp of olive oil. Lay radicchio wedges in pan in a single layer and cook, approximately 2 minutes each side, until just tender and slightly charred at the edges.
Arrange radicchio on a platter, then drizzle with dressing. Top with panko mixture, then garnish with chopped parsley. Finish with flaky sea salt and serve warm or at room temperature.