- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Porcini mushroom powder gives savory depth to the nutty brown butter bagna cauda dressing in this wintery salad.
Ingredient:
- Brown Butter–Porcini Bagna Cauda
- ½ cup unsalted butter (4 ounces), at room temperature
- 1 cup extra-virgin olive oil
- 12 anchovy fillets (from 1 [2-ounce] can), chopped (about 2 tablespoons)
- 10 medium garlic cloves, smashed
- 1 tablespoon porcini or hen-of-the-woods mushroom powder
- Radicchio Salad
- 4 medium-size (6-ounce) Cara Cara oranges or satsuma mandarin
- 2 medium shallots (about 2 1/4 ounces), thinly sliced (about 1/2 cup)
- ¼ cup sherry vinegar
- 1 teaspoon honey
- ½ teaspoon Himalayan pink salt
- 1 large (9-ounce) head pink radicchio (La Rosa del Veneto), trimmed and leaves separated
- 1 large (9-ounce) head Castelfranco radicchio, trimmed and leaves separated
- ½ teaspoon flaky sea salt, plus more to taste
- ½ teaspoon black pepper, divided
- 2 ounces Parmigiano-Reggiano cheese, shaved (about 1 cup)
