Insalata Nostrana

20 minutes + 2 hour soak 15 minutes 35 minutes + 2 hour soak

Makes 6 servings

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Already an icon when she opened Nostrana in 2005...

James Beard Award-winning chef Cathy Whims remains “Portland’s doyenne of Italian cooking.” One reason (among many): the eponymous Insalata Nostrana, a modern classic that nods both to the classic Caesar and the iconic chicories of Italy while remaining firmly rooted in locavore agricultural traditions. It’s creamy & crunchy, tangy & deeply umami; a study in contrasts so successful that even now, nearly 20 years after its debut, it remains a “must-order” dish for anyone dining at Nostrana.

What You'll Need

Ingredients

For the shopping list

2 small or 1 large head radicchio
Ice
3 cups focaccia, cubed
1 tablespoon sage, chopped
1 tablespoon rosemary, chopped
2 cloves garlic
4-5 anchovies

From our shop

4 tablespoons Beurre de Baratte - Salted Butter
$14.00– Jura - France

3 tablespoons Red Wine Vinegar
$9.00– Mantova - Italy

3 tablespoons 2022 Big Salt
$20.00– Newberg - Oregon

2 tablespoons Smooth & Creamy Real Mayonnaise
$9.00– Greenville - South Carolina

1 cup Everyday Single Varietal Olive Oil
$24.00– Capay Valley Ranch - California

To taste, Parmigiano Reggiano
$9.00– Reggio-Emilia - Italy

Equipment

From the kitchen

2 large bowls
salad spinner
sheet tray
skillet
food processor
chef's knife
cutting board
measuring cups
measuring spoons

Bitter is Better

There’s a reason radicchio tastes bitter, but it’s also why it’s good for you. If you like coffee, beer, or dark chocolate, you can learn to love radicchio, too.

What you'll have to do

Step 1

Preheat the oven to 375º.

Chop the radicchio and place into an ice water bath (soaking tempers radicchio’s notoriously bitter bite). After 2 hours, use a salad spinner to drain and spin dry.

Step 2

Toast the cubed focaccia in the oven on a sheet tray for 15 minutes. While it’s toasting, melt 4 tablespoons butter in a skillet with the sage and rosemary. When the croutons are fully toasted (they should be completely dried out), toss them with the herby butter mix.

Step 3

To make the dressing, add 2 cloves garlic, 3 tablespoons vinegar, 3 tablespoons white wine, 2 tablespoons mayo, 4-5 anchovies, and 1 cup olive oil to a food processor and run until fully blended.

Step 4

To finish, toss the radicchio, croutons and several spoonfuls of dressing in a large bowl. Dress the salad to your preference; you will likely have leftover dressing. Shower the salad with freshly grated parmesan and enjoy!