Last weekend, we had the opportunity to attend the harvest party for Bedrock Wine Co. with some very dear friends. Set deep in a vineyard with white tents, strings of edison bulbs, freshly shucked oysters, and freely flowing wine, it was truly a magical experience.
The former chef from the Glen Ellen Star cooked an incredible meal, which we ate under the stars. His radicchio salad, lightly marinated with a not-too-rich-or-pungent blue cheese dressing, so that the leaves were slightly wilted, has been stuck in my mind since the first bite.
Although this salad is quite different from the one I just described, it was those wilted radicchio leaves that I needed to recreate. For warm radicchio, pancetta was an obvious addition and a lemon anchovy dressing adds a nice tang. For something crunchy, since my husband is allergic to nuts, I tried roasting chickpeas with paprika, and it was a success! A garnish of chives and parsley add a touch of freshness and color.
This salad would be perfect to serve as a light lunch or an exciting starter at a dinner party. Enjoy!!
Toasted Garbanzo Beans:
- 1/2 teaspoon paprika
- 15.5 ounce can garbanzo beans, rinsed and drained
- 1 tablespoon avocado oil
- 1/2 teaspoon salt
Lemon Anchovy Dressing:
- 1/2 cup olive oil
- Juice of 1 lemon
- 8 anchovies
- 1 teaspoon dijon mustard
- 1-2 tablespoons water
- 2 heads radicchio
- 2 ounces pancetta, diced
- 1 tablespoon chives, chopped
- 1 tablespoon parsley, chopped
- Shaved Pecorino Romano cheese
Preheat the oven to 450 degrees. Line a rimmed baking sheet with parchment paper. Dry the garbanzo beans thoroughly. Toss with oil, paprika, and salt. Spread evenly on the parchment, and roast for about 25 minutes. Let the beans cool completely on the baking sheet.
While the beans are cooking, blend all ingredients for the dressing until smooth and creamy.
Chop the radicchio into quarters, then at an angle, cut off the thick stem from each quarter. The leaves should now separate easily.
Cook the pancetta in a wide-rimmed pan on medium-high heat until crisp, then spoon onto a towel-lined plate. Remove all but about 1 tablespoon pancetta oil from the pan. Continuing on medium-high heat, add the radicchio leaves to the pan and cook for about 5 minutes, flipping frequently with tongs.
Once the leaves have wilted slightly, immediately divide among two bowls. Generously spoon dressing into each bowl, reserving leftovers. Sprinkle with pancetta, garbanzo beans, parsley, chives, and cheese. Serve right away.