Radicchio with Miso Sherry Vin. & Lemony Yogurt
Chicory season is upon us and we need to get our ducks in order. This salad belongs in your fall rotation! See how it’s made here.
Serves 4
Ingredients
For the dressing:
1 garlic clove, grated
Half a lemon, squeezed
1 tbsp sherry vinegar
1.5 tbsp white/yellow miso paste
2 tsp honey
Kosher salt
Black pepper
¼ cup olive oil
For the yogurt:
1 cup greek yogurt (2% or full fat)
1 lemon, zested
¼ tsp black pepper
Salt
For the salad:
1 head of radicchio, leaves roughly torn
6 dates, seeds removed, sliced into ½” pieces
¼ cup toasted, chopped nuts (walnuts, pecans, pepitas)
1 bunch of mint, leaves removed, some torn
8 anchovies
Flaky salt
Make it!
First, make the dressing. In a small bowl, add the grated garlic and lemon juice. Let sit for five minutes to mellow out the harshness of the garlic. Whisk in the miso and sherry until the miso has dissolved, then continue to whisk in the honey, a pinch of salt, a few cranks of black pepper, and the olive oil. Taste and adjust for acidity, salt or sweetness.
Now make the yogurt. In a medium bowl, add the yogurt, lemon zest and a squeeze of half a lemon. Stir and finish with salt and black pepper. Chill until ready to serve
In a large bowl, add the torn radicchio and dates. Pour half of the dressing and mix well. Add more if needed and make sure each leaf is coated. Add the mint and nuts, toss carefully once more to combine.
Plating! Using a spoon, plop a dollop of yogurt off center on the plate. Smear into a half moon shape. Add the radicchio in a pile on top. The leaves should be cradling the dates, nuts and mint. Top with two anchovies and flaky salt. Enjoy!
