There’s no added salt in this recipe, as the many anchovies season both the breadcrumbs and the dressing. This salad does not keep well, so serve it immediately, while the radicchio is still plump and crunchy. For the dressing: Though you could use a raw egg yolk and slowly stream in oil while whisking constantly, relying on the already emulsifying qualities of store-bought mayonnaise gets you to creamy heights with less fuss. This fragrant take on Caesar salad uses up an entire tin of anchovies and replaces the sweet romaine with gloriously bitter radicchio. It’s summertime, and the cooking should be easy. Season to taste - salt heightens flavors, tames bitterness and balances out sweetness and acidity, while pepper adds a floral bite. Swap out bitter lettuces for milder ones, use a variety of fruits instead of just one kind, go wild with the herbs or banish them (hey, cilantro!). The dishes a variety of salad bases: leafy tosses that are crisp and fresh sturdy mixes that can sit out for a couple of hours or be made the day before fruit combinations that hit sweet and savory. Buy whatever looks and smells the most enticing (and costs the least), then play around with the suggestions provided, using amounts that make the most sense to you and your taste. We’ve given you loose formulas for six of our favorite combinations. Thankfully, fresh produce hasn’t risen in price as much as other ingredients this year and is especially flavorful now. Summer has many charms - the sun lingers late, and vegetables and fruit taste so good, they don’t take much effort to turn into delicious, satisfying dishes.
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