Radicchio Caesar and Asparagus Toast
A spin on the classic caesar salad, this Radicchio Caesar Asparagus Toast is creamy, salty, and cheesy. Grilled sourdough bread piled with radicchio, parmesan, and seasonal asparagus, will take your lunch game to the next level.
Ingredients
- 12 asparagus spears (ends trimmed)
- ⅓ small head radicchio (rough chopped)
- 4 slices sourdough bread
- 1 small parmesan cheese wedge (shaved)
- pinch of aleppo pepper (optional)
Caesar Dressing
- 2 anchovies
- ¼ cup olive oil
- 2 tbsp parmesan (grated)
- 1 egg yolk
- 1 tsp worcestershire sauce
- ½ tsp dijon mustard
- 2 garlic cloves
- 1 tbsp red wine vinegar
Instructions
- Blanch Asparagus by adding to boiling water for 30 - 60 seconds. Immediately remove and dunk in an ice bath until asparagus is no longer warm. Remove, pat dry, and set aside.
- Brush each side of sourdough bread with olive oil and add to grill pan at medium to high heat until grill marks are visible. Set aside
- In a food processor (or you can do this in a cup with an immersion blender), combine egg yolks, anchovies, parmesan, worcestershire sauce, dijon mustard, and garlic. Slowly drizzle in olive oil while blending constantly, until a thick consistency is formed.
- Toss radicchio with caesar dressing along with parmesan shavings. Spread evenly on toasts and top with asparagus. Season with salt and pepper to taste.