Side Italian

Radicchio chopped salad with chickpeas and Italian dressing

Name: Radicchio and chickpea salad recipe
Yield: 4
Cuisine: /italian
Ingredients: 250.00 ml sourdough breadcrumbs (see note); 40.00 ml extra virgin olive oil; 1 head radicchio di Chioggia (the round one); 400g can chickpeas, rinsed and drained; 20g parmesan; 40g chilli; 240ml extra virgin olive oil; 6 garlic cloves, minced; 40g eschalot; 1/4 tsp chilli flakes; 1 tsp dried oregano; 100ml white wine vinegar; Juice of 1 lemon

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Radicchio chopped salad with chickpeas and Italian dressing

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by Danielle Alvarez

Nov 17, 2023

“This salad is a real homage to the American-Italian ‘red sauce’ restaurants of my youth. The tablecloths are red-checked, the grated parmesan and chilli flakes sit in jars on the table, the dressings are sharp and the tomato sauce is sweet. And so I’m calling this dressing ‘Italian’ for no reason other than it’s the type of dressing you’d find at these places. The salad would typically be made with iceberg, but I like it with radicchio for a more adult taste and texture.” – Danielle Alvarez

1 cup sourdough breadcrumbs (see note)
2 tbs extra virgin olive oil
1 head radicchio di Chioggia (the round one)
400g can chickpeas, rinsed and drained
1/4 cup (20g) freshly grated Parmigiano Reggiano, plus extra to garnish
1/4 cup (40g) pickled guindilla chillies (from specialist grocers), chopped

Italian dressing

240ml extra virgin olive oil
6 garlic cloves, minced
1/4 cup (40g) finely diced eschalot
1/4 tsp chilli flakes
1 tsp dried oregano
100ml white wine vinegar
Juice of 1 lemon

Method

1.

To make the dressing, in a small saucepan, combine half the oil with the garlic and eschalot. Heat over a low heat. When they start sizzling, cook for a further 1 minute, then turn the heat off and allow garlic and eschalot to cool.
2.

Combine all remaining dressing ingredients in a glass jar, along with the other half of the oil and 1 tsp fine sea salt. Pour in the cooled oil-garlic mix and a few grinds of pepper. Close jar and give it a good shake. Chill dressing until you’re ready to dress the salad.
3.

Heat oven to 180°C/160°C fan-forced. Toss the breadcrumbs with 2 tbs olive oil, a pinch of fine sea salt and a few grinds of black pepper. Spread crumbs on a baking tray and toast for 8 minutes or until golden brown and crunchy.
4.

Use a knife to thinly slice the radicchio, then combine it in a bowl with chickpeas, Parmigiano, pickled chillies, toasted breadcrumbs and a pinch of fine sea salt.
5.

Give dressing a good shake before pouring some of it onto the salad; use as much or as little dressing as you like and keep any leftover in a glass jar in the fridge for up to 2 weeks. Toss the salad together and serve topped with an extra shaving of parmesan.