Chef Garrett Eagleton at the Beagle in the East Village gives the sturdy winter vegetable a star turn in this invigorating salad with assists from some peekytoe crab and a zingy lemon-cream dressing.
1 tbs. fresh oregano, chopped
1/4 cup lemon juice
1/4 cup cream
Salt and pepper to taste
Fennel pollen to taste
1/4 cup extra-virgin olive oil
1 head Chioggia or Rossa di Verona radicchio
1 medium celery root
8 chives, cut into batons
2 ounces hazelnuts, chopped
6 ounces peekytoe crab, picked
In a bowl, combine the shallot, oregano, lemon juice, and cream. Season
to taste with salt, pepper, and fennel pollen. Whisk until thickened.
Slowly whisk in olive oil until emulsified. Peel the wilted outer leaves
off the radicchio and discard. (1) Halve and then quarter the radicchio, cutting through the core. (2) Remove core. (3)
Slice radicchio quarters lengthwise and then crosswise for a large
dice. In a salad bowl, combine the radicchio, celery root, chives,
hazelnuts, and crab, and season to taste with salt and pepper. Dress
liberally with the lemon-cream mixture and toss.