Chef Cathy Whims Shares her Signature Salad!

Chef Cathy Whims created her signature salad with inspiration from a Caesar, but she added a colorful twist with radicchio! The six-time James Beard Award nominee and author of “The Italian Summer Kitchen: Timeless Recipes for La Dolce Vita”, joined us to share her recipe.

Insalata Nostrana

Excerpted from The Italian Summer Kitchen: Timeless Recipes for La Dolce Vita by Cathy Whims, copyright 2025, reprinted by permission of Countryman Press, an imprint of W. W. Norton & Co., Inc. All rights reserved.

(SERVES 8)

Ingredient

DRESSING:

• 3 tablespoons red wine vinegar
• 2 tablespoons white wine
• 2 tablespoons mayonnaise
• 4 oil-packed anchovies
• 2 large egg yolks
• 2 garlic cloves, pounded with a pinch of salt in a mortar and pestle until mashed
• 1 cup extra-virgin olive oil
• Sea salt and freshly ground black pepper

CROUTONS:

• 3 cups cubed focaccia ( 3/4-inch cubes), flavored with sage, basil, or rosemary; or crusty artisan country bread
• 4 tablespoons ( 1/2 stick) unsalted butter
• 1 tablespoon chopped fresh sage
• 1 tablespoon chopped fresh rosemary

SALAD:

• 2 to 3 heads radicchio (about 1 pound)
• 1/2 cup finely grated Parmigiano Reggiano

Instructions

TO MAKE THE DRESSING:

1. Combine the red wine vinegar, white wine, mayonnaise, anchovies, egg yolks, and mashed garlic in a food processor. With the machine running, slowly add the oil and process briefly to emulsify.
2. Season to taste with salt and pepper. (Makes about 1 12 cups; will keep refrigerated for 1 week.

TO MAKE THE CROUTONS:

1. Preheat the oven to 375F.
2. Spread the bread cubes on a large baking sheet and bake, stirring and turning over with a spatula halfway through, until lightly browned, about 10 minutes.
3. Remove from the oven.
4. Melt the butter in a large skillet over medium-low heat.
5. Add the sage and rosemary and cook just until aromatic, about 1 minute.
6. Remove from the heat, add the toasted bread cubes, toss well, and let cool.
7. Once cooled, the croutons will keep in an airtight container for 2 days.

TO MAKE THE SALAD:

1. Remove any damaged outer leaves from the radicchio, quarter it, cut out and discard the core, and tear into bite-size pieces. Soak in slightly iced water for 2 hours (even in winter it’s a good idea to soak for at least an hour, as it crisps it up).
2. Drain the radicchio, dry it well, and put it into a large bowl. Toss with enough dressing to coat well.
3. Add the croutons and toss. Divide the salad among plates, sprinkle with finely grated Parmesan, and serve.