Radicchio and Cauliflower Salad with Toasted Breadcrumbs

The mildness of cauliflower balances radicchio’s assertive, bitter flavor.  If you’re concerned about the raw yolk in the dressing, buy pasteurized eggs.

• 1 medium head radicchio (about 1/2 lb.)
• 1-1/2 cups coarse, fresh breadcrumbs (from a country-style French or Italian loaf)  
• 1/2 cup plus 2 Tbs. extra-virgin olive oil 
• Kosher salt
• 1 small cauliflower (about 1-1/4 lb.), cored and cut into 1-inch florets  
• 1 medium clove garlic
• 1 Tbs. red wine vinegar; more as needed  
• 1 Tbs. fresh lemon juice
• 2 tsp. Dijon mustard  
• 1 large egg yolk 
• Freshly ground black pepper 
• 1/2 cup coarsely chopped fresh flat-leaf parsley 

Remove any damaged outer leaves from the radicchio, quarter it, remove the core, and cut each quarter crosswise into 1-inch widths.

Position a rack in the center of the oven and heat the oven to 350°F.

Put the breadcrumbs on a rimmed baking sheet and toss lightly with 2 Tbs. of olive oil to coat evenly. Spread in a thin, even layer and season lightly with salt. Bake, stirring every few minutes, until crisp and light golden brown, about 10 minutes. Set aside to cool on the pan. 

Bring a large pot of well-salted water to a boil over high heat. Cook the cauliflower in the boiling water until just tender, about 3 minutes. Drain, spread on a baking sheet, and set aside at room temperature. 

Put the garlic in a mortar, add a pinch of salt, and pound to a paste with a pestle. Or mince and then mash to a paste with the side of a chef’s knife. Combine the garlic, vinegar, lemon juice, and mustard in a small bowl. Let sit for 5 to 10 minutes. Whisk in the egg yolk, and then slowly whisk in the remaining olive oil until emulsified. Taste with a piece of cauliflower and season with more vinegar or salt if necessary. 

Put the cauliflower in a large bowl and season with salt and pepper. Gently toss with just enough vinaigrette to lightly coat. Add the radicchio and parsley, season with salt and pepper, and toss again with just enough vinaigrette to lightly coat. Taste and add more salt or vinaigrette if necessary. Gently transfer the salad to a platter or individual serving plates; it’s best if it’s arranged somewhat flat. Drizzle any remaining vinaigrette on the salad (you may not need it all), scatter the breadcrumbs on top, and serve. 

Beer-Battered Coconut Shrimp with Rémoulade Sauce

A shot of hot sauce in the batter counters the sweetness of the shrimp, which get a double dose of crunch from a coating of shredded coconut and panko. A cast iron pan is ideal for frying these shrimp because it holds a
fairly constant temperature even when shrimp are added to the oil. As a result, the shrimp's coating is quickly sealed and absorbs less oil.

For the rémoulade sauce

• 1/2 cup mayonnaise
• 2 Tbs. finely chopped fresh flat-leaf parsley
• 2 Tbs. minced celery
• 2 Tbs. minced shallot
• 1 Tbs. finely chopped capers
• 1 Tbs. whole-grain mustard
• 1 small orange, finely grated to yield 1 tsp. zest, squeezed to yield 1-1/2 tsp. juice
• 1 tsp. Worcestershire sauce
• Freshly ground black pepper to taste

For the shrimp

• about 4-1/2 cups peanut or canola oil
• 2-1/4 oz. (1/2 cup) all-purpose flour
• 1 Tbs. granulated sugar
• 1 Tbs. Cajun seasoning
• Kosher salt
• 1/2 cup pale lager beer, such as Corona
• 2 Tbs. Frank’s RedHot Original cayenne pepper sauce or other hot sauce
• 1/2 cup panko
• 1/2 cup unsweetened shredded coconut
• 12 colossal (13 to 15 per lb.) shrimp, peeled and deveined, tails intact

Make the rémoulade sauce

In a small bowl, combine all of the sauce ingredients and set aside.

Coat and fry the shrimp

Clip a deep fat/candy thermometer to the side of a 12-inch cast-iron skillet and add enough oil to measure 3/4 inch deep. Heat to 360°F over medium heat.

Meanwhile, in a medium bowl, whisk together the flour, sugar, Cajun seasoning, and 1/2 tsp. salt; then slowly whisk in the beer and hot sauce to make a smooth batter. In a shallow bowl, combine the panko and shredded coconut.

Holding a shrimp by its tail, dip it into the batter, letting any excess drip off, then dredge it in the panko mixture, pressing and rolling it several times to coat well. Transfer to a plate. Repeat with the remaining shrimp.

Fry the shrimp in the hot oil, turning once with tongs, until golden-brown, about 2 minutes. If necessary, adjust the heat to maintain the oil at 360°F. Transfer the shrimp with a slotted spoon to a plate lined with paper towels to drain briefly.

Serve the shrimp with the rémoulade sauce.

Roasted Asparagus with Buttery Breadcrumbs

For the crumbs, choose a baguette or countrystyle loaf made with only flour, water, yeast and salt. (Avoid bread with sugar, eggs or seasonings.) The two-step method for breadcrumbs results in a more consistent texture.

• 2 oz. day-old bread, crust removed, or four 1/2-inch-thick baguette slices
• 1-1/2 Tbs. unsalted butter
• 1/4 tsp. chopped fresh thyme leaves
• Kosher salt
• 1-1/2 lb. asparagus, trimmed
• 1 Tbs. extra-virgin olive oil
• 1-1/2 tsp. fresh lemon juice

Position a rack in the center of the oven and heat the oven to 250ºF. Put the bread in a food processor and pulse until coarse crumbs form. Spread the crumbs on a rimmed baking sheet; bake until they’re dry and lightly crisped, about 20 minutes. Let cool and then grind again in the processor to get a scant 1/4 cup of fine crumbs.

Melt the butter in a skillet over moderately low heat. Add the breadcrumbs and thyme. Cook slowly, stirring often, until the crumbs are a uniform deep golden brown, about 18 min. Season with 1/8 tsp. salt and set aside to let cool. The crumbs will crisp as they cool.

Raise the oven temperature to 450ºF. Put the asparagus on a baking sheet in a single layer and drizzle with the olive oil. Using your hands, toss the spears to coat evenly with the oil. Season with 1/2 tsp. salt. Roast until the spears are tender and lightly blistered, 12 to 14 min. for medium spears. Transfer them to a platter or individual plates, sprinkle with the lemon juice, and top with the breadcrumbs. Serve immediately.

Radicchio and Cauliflower Salad with Toasted Breadcrumbs

The mildness of cauliflower balances radicchio’s assertive, bitter flavor.  If you’re concerned about the raw yolk in the dressing, buy pasteurized eggs.

• 1 medium head radicchio (about 1/2 lb.)
• 1-1/2 cups coarse, fresh breadcrumbs (from a country-style French or Italian loaf)  
• 1/2 cup plus 2 Tbs. extra-virgin olive oil 
• Kosher salt
• 1 small cauliflower (about 1-1/4 lb.), cored and cut into 1-inch florets  
• 1 medium clove garlic
• 1 Tbs. red wine vinegar; more as needed  
• 1 Tbs. fresh lemon juice
• 2 tsp. Dijon mustard  
• 1 large egg yolk 
• Freshly ground black pepper 
• 1/2 cup coarsely chopped fresh flat-leaf parsley 

Remove any damaged outer leaves from the radicchio, quarter it, remove the core, and cut each quarter crosswise into 1-inch widths.

Position a rack in the center of the oven and heat the oven to 350°F.

Put the breadcrumbs on a rimmed baking sheet and toss lightly with 2 Tbs. of olive oil to coat evenly. Spread in a thin, even layer and season lightly with salt. Bake, stirring every few minutes, until crisp and light golden brown, about 10 minutes. Set aside to cool on the pan. 

Bring a large pot of well-salted water to a boil over high heat. Cook the cauliflower in the boiling water until just tender, about 3 minutes. Drain, spread on a baking sheet, and set aside at room temperature. 

Put the garlic in a mortar, add a pinch of salt, and pound to a paste with a pestle. Or mince and then mash to a paste with the side of a chef’s knife. Combine the garlic, vinegar, lemon juice, and mustard in a small bowl. Let sit for 5 to 10 minutes. Whisk in the egg yolk, and then slowly whisk in the remaining olive oil until emulsified. Taste with a piece of cauliflower and season with more vinegar or salt if necessary. 

Put the cauliflower in a large bowl and season with salt and pepper. Gently toss with just enough vinaigrette to lightly coat. Add the radicchio and parsley, season with salt and pepper, and toss again with just enough vinaigrette to lightly coat. Taste and add more salt or vinaigrette if necessary. Gently transfer the salad to a platter or individual serving plates; it’s best if it’s arranged somewhat flat. Drizzle any remaining vinaigrette on the salad (you may not need it all), scatter the breadcrumbs on top, and serve. 

Toasted Breadcrumbs

These breadcrumbs for the base for the coating in several crispy chicken recipes.

• About 1/2 lb. fresh white bread, preferably a firm country loaf (to yield 4 cups coarse crumbs)
• 2 Tbs. extra-virgin olive oil or melted unsalted butter
• 1/4 tsp. kosher salt

Tear or cut the bread into 1- to 2-inch pieces. Put a few handfuls into the bowl of a food processor (the bread shouldn’t be crowded or squished), and pulse into coarse crumbs, including smaller pieces the size of oatmeal flakes and larger pieces about the size of small peas. Pour the crumbs into a large mixing bowl. Repeat until you have made 4 cups of breadcrumbs.

Toss the breadcrumbs with the olive oil or butter and the salt. Set a large (preferably 12-inch), heavy-based skillet (I use cast iron) over medium heat. Add the breadcrumbs and cook, stirring or tossing often—they should sizzle and make a steady popping noise—until they start to color and crisp, about 5 minutes. Reduce the heat to medium low and continue to cook, stirring, until the crumbs dry out and crisp and have browned nicely, about 6 minutes.

Let cool and use in one of the one of my crispy-coated chicken recipes: Crispy Chicken Breasts with Lemons & Capers, Crispy Cheddar & Jalapeño Coated Chicken Breasts, Crispy Orange-Sesame Chicken Breasts, or Herbed Chicken Breasts with a Crispy Black Olive & Parmigiano Crust. The crumbs will continue to crisp as they cool.

Toasted Breadcrumbs

These breadcrumbs for the base for the coating in several crispy chicken recipes.

• About 1/2 lb. fresh white bread, preferably a firm country loaf (to yield 4 cups coarse crumbs)
• 2 Tbs. extra-virgin olive oil or melted unsalted butter
• 1/4 tsp. kosher salt

Tear or cut the bread into 1- to 2-inch pieces. Put a few handfuls into the bowl of a food processor (the bread shouldn’t be crowded or squished), and pulse into coarse crumbs, including smaller pieces the size of oatmeal flakes and larger pieces about the size of small peas. Pour the crumbs into a large mixing bowl. Repeat until you have made 4 cups of breadcrumbs.

Toss the breadcrumbs with the olive oil or butter and the salt. Set a large (preferably 12-inch), heavy-based skillet (I use cast iron) over medium heat. Add the breadcrumbs and cook, stirring or tossing often—they should sizzle and make a steady popping noise—until they start to color and crisp, about 5 minutes. Reduce the heat to medium low and continue to cook, stirring, until the crumbs dry out and crisp and have browned nicely, about 6 minutes.

Let cool and use in one of the one of my crispy-coated chicken recipes: Crispy Chicken Breasts with Lemons & Capers, Crispy Cheddar & Jalapeño Coated Chicken Breasts, Crispy Orange-Sesame Chicken Breasts, or Herbed Chicken Breasts with a Crispy Black Olive & Parmigiano Crust. The crumbs will continue to crisp as they cool.

Radicchio and Cauliflower Salad with Toasted Breadcrumbs

The mildness of cauliflower balances radicchio’s assertive, bitter flavor.  If you’re concerned about the raw yolk in the dressing, buy pasteurized eggs.

• 1 medium head radicchio (about 1/2 lb.)
• 1-1/2 cups coarse, fresh breadcrumbs (from a country-style French or Italian loaf)  
• 1/2 cup plus 2 Tbs. extra-virgin olive oil 
• Kosher salt
• 1 small cauliflower (about 1-1/4 lb.), cored and cut into 1-inch florets  
• 1 medium clove garlic
• 1 Tbs. red wine vinegar; more as needed  
• 1 Tbs. fresh lemon juice
• 2 tsp. Dijon mustard  
• 1 large egg yolk 
• Freshly ground black pepper 
• 1/2 cup coarsely chopped fresh flat-leaf parsley 

Remove any damaged outer leaves from the radicchio, quarter it, remove the core, and cut each quarter crosswise into 1-inch widths.

Position a rack in the center of the oven and heat the oven to 350°F.

Put the breadcrumbs on a rimmed baking sheet and toss lightly with 2 Tbs. of olive oil to coat evenly. Spread in a thin, even layer and season lightly with salt. Bake, stirring every few minutes, until crisp and light golden brown, about 10 minutes. Set aside to cool on the pan. 

Bring a large pot of well-salted water to a boil over high heat. Cook the cauliflower in the boiling water until just tender, about 3 minutes. Drain, spread on a baking sheet, and set aside at room temperature. 

Put the garlic in a mortar, add a pinch of salt, and pound to a paste with a pestle. Or mince and then mash to a paste with the side of a chef’s knife. Combine the garlic, vinegar, lemon juice, and mustard in a small bowl. Let sit for 5 to 10 minutes. Whisk in the egg yolk, and then slowly whisk in the remaining olive oil until emulsified. Taste with a piece of cauliflower and season with more vinegar or salt if necessary. 

Put the cauliflower in a large bowl and season with salt and pepper. Gently toss with just enough vinaigrette to lightly coat. Add the radicchio and parsley, season with salt and pepper, and toss again with just enough vinaigrette to lightly coat. Taste and add more salt or vinaigrette if necessary. Gently transfer the salad to a platter or individual serving plates; it’s best if it’s arranged somewhat flat. Drizzle any remaining vinaigrette on the salad (you may not need it all), scatter the breadcrumbs on top, and serve. 

Roasted Asparagus with Buttery Breadcrumbs

For the crumbs, choose a baguette or countrystyle loaf made with only flour, water, yeast and salt. (Avoid bread with sugar, eggs or seasonings.) The two-step method for breadcrumbs results in a more consistent texture.

• 2 oz. day-old bread, crust removed, or four 1/2-inch-thick baguette slices
• 1-1/2 Tbs. unsalted butter
• 1/4 tsp. chopped fresh thyme leaves
• Kosher salt
• 1-1/2 lb. asparagus, trimmed
• 1 Tbs. extra-virgin olive oil
• 1-1/2 tsp. fresh lemon juice

Position a rack in the center of the oven and heat the oven to 250ºF. Put the bread in a food processor and pulse until coarse crumbs form. Spread the crumbs on a rimmed baking sheet; bake until they’re dry and lightly crisped, about 20 minutes. Let cool and then grind again in the processor to get a scant 1/4 cup of fine crumbs.

Melt the butter in a skillet over moderately low heat. Add the breadcrumbs and thyme. Cook slowly, stirring often, until the crumbs are a uniform deep golden brown, about 18 min. Season with 1/8 tsp. salt and set aside to let cool. The crumbs will crisp as they cool.

Raise the oven temperature to 450ºF. Put the asparagus on a baking sheet in a single layer and drizzle with the olive oil. Using your hands, toss the spears to coat evenly with the oil. Season with 1/2 tsp. salt. Roast until the spears are tender and lightly blistered, 12 to 14 min. for medium spears. Transfer them to a platter or individual plates, sprinkle with the lemon juice, and top with the breadcrumbs. Serve immediately.