Summer is all about keeping it light, bright, and delicious at the same time. Salads can get boring, but if you use a rainbow of fresh produce you can create something amazing. Add a yogurt based dressing to give the acidic punch you need for the seared radicchio.

Ingredients

• Two heads of Radicchio, cored and quartered
• Two ear of corn, cooked and cut off the cob
• 1 bulb of fennel sliced thin
• 1/2 cup of gaeta olives pitted
• 1/2 cup of cherry tomatoes sliced in half
• 1 tablespoon fresh dill
• 1 tablespoon fresh parsley
• 2 tsp of kosher salt
• 1 tsp of white wine vinegar

Dressing

• 6 oz of greek yogurt (I use 0% fat but you could use 2% fat yogurt here)
• Juice from 1 lemon
• 1 clove of garlic grated
• 1/2 shallot diced
• 2 tsp of white wine vinegar
• 1 tsp of chopped dill
• 1/2 tsp of salt
• 1/4 tsp of black pepper
• 1/4 cup good olive oil

Directions

1. For the dressing: Add all of the ingredients together in a quart container except for the olive oil. Using an immersion blender, blend it all together. Taste and adjust the seasoning if needed. Then with the blender running, slowly pour the olive oil in. By doing it this way you are emulsifying the oil into the dressing to keep it from separating.
2. Add the shallot and fennel in a small mixing bowl Season with salt and pepper and 1 tsp of white wine vinegar. Toss to combine and let sit until ready to assemble.
3. Season the halved cherry tomatoes with 1 tsp of salt. Let sit at room temp until ready to assemble. When ready drain the liquid from the tomatoes before adding to other ingredients.
4. Heat a D5 Brushed Stainless Steel 12-inch Fry Pan over medium heat. Add 1 tbsp of avocado oil to the pan. When the oil is hot, add the radicchio to the pan, spacing it out and working in batches so that we sear the sides and not steam them. Sear for roughly 1 to 2 minutes on each cut side. Remove from the pan and continue with the remaining radicchio. Set aside in a large mixing bowl. Season with salt and toss. Let cool for 5 minutes.
5. In the same pan, add 1 tsp of avocado oil. Add the corn to the pan and sear all over for about 2 minutes. Remove from the pan and set aside too. Let cool for 5 minutes
6. In the large mixing bowl containing the radicchio, add the corn, shallot, and fennel. Add two tablespoons of dressing and toss to combine completely. If you want to add more, go right ahead.
7. On a serving plate add the salad mixture. Top with the cherry tomatoes, olives, and garnish with fresh dill and some fennel fronds. Serve immediately .

Pro Tip

Tomato season is the best time of year. One thing that brings out so much of their flavor is a touch of salt. Season your tomatoes before adding them to a salad to elevate their flavor and your salad game.

RECIPE BY

All-Clad Resident Chef Derek Finocchiaro

All-Clad’s Resident Chef Derek has been working with flavors and fragrance for his entire career. Finding a path from perfumery to food, Derek competed on numerous amateur cooking shows which led him to the All-Clad Test kitchen. Here he excels in creating new recipes, blogs, video demos, and food photography for our consumers.