PORTLAND, Ore. (KOIN) — For 20 years there has been one item that has always stayed on the menu at Cathy Whims’ restaurants — the Ensalata Nostrana made with radicchio.
Whims, who owns the Southeast Portland restaurant Nostrana, plus Enoteca Nostrana and Oven and Shaker, said the Ensalata Nostrana is “a radicchio version of Caesar salad replacing the iceberg lettuce. It has a creamy dressing that has anchovies, white wine, red wine vinegar (and) a good amount of garlic. And really good extra virgin olive oil.”
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The ‘Salad of Nostrana’ also uses croutons made “from our leftover focaccia bread,” she told KOIN 6 News.
And she shared a tip that helps give their salad its flavor.
“We actually take the radicchio and soak it in ice water for at least an hour, if not more, depending on the time of the year and the bitterness of the radicchio,” she said. “And it leaches out the bitterness of the radicchio.”
The Ensalata Nostrana has been on the menu at Nostrana in Southeast Portland for 20 years, September 27, 2025 (KOIN)
There are different kinds of radicchio, and Whims uses Chioggia, which is often found in grocery stores. But when she makes this salad at home, she said she sometimes used other varieties such as Castelfranco or Treviso, which offer slightly different textures and tastes.
Because radicchio is a sturdy lettuce, Whims said more dressing is need than for other salads. Then she adds some parmigiano Reggiano on top.
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“It’s just a real crunch fest eating this salad — crunch the croutons, crunch the radicchio. And then garnish it with a little more grated parm,” she said.
The actual recipe for Ensalata Nostrana can be found in Whims’ new cookbook, The Italian Summer Kitchen.
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