Try this Caesar salad recipe infused with Skagit Valley flavors

FROM THE FIRST commercial potato crop harvested in 1853 to the 80 crops produced there today, the Skagit Valley is an integral part of Washington’s agricultural fabric.

However, the valley’s story had “never been told before,” says Blake Van Roekel, director of Genuine Skagit Valley and co-author of the new cookbook “Genuine Skagit Cooking.” The story was in the community – it just needed to be told.

In 2021, Van Roekel and Michelle Gale of Raspberry Bow Press put out a call for Skagit Valley residents to send in their recipes. Submissions came from farmers, ranchers and food producers supported by Genuine Skagit Valley (a program aimed at distinguishing food producers in the area), as well as longtime residents. The submissions resulted in a book, complete with words written by Stefanie LeJeunesse; it was published in May.

“Real Skagit Cooking” features more than 80 growers and residents of “Puget Sound’s last agricultural valley,” sharing stories and recipes celebrating the 90,000 acres under cultivation.

The book is divided into large sections: vegetables, fruits, meats and dairy, seafood, grains, flowers and herbs. There are recipes for edible floral lollipops and cocktails, as well as applesauce, sauerkraut and walnut bread, celery root fries and bulgogi bowls. “There are also spinach cupcakes, and they are the most beautiful bright green color. Spinach is a huge crop in Skagit,” says Van Roekel.

Casually flipping through the book, I made the Radicchio Caesar salad, made by chef and cookbook author Leah Brooks. The bitter purple leaves paired wonderfully with a lemony, garlicky Caesar dressing.

I also made the bulgogi bowls from Mesman Farm, a fifth-generation farm outside of La Conner known for its dairy, beef, pork, lamb and eggs. The fragrant bowl combines jasmine rice and quick pickled cucumbers with ground beef or pork (tofu would also work wonderfully) marinated in a lightly spicy sauce of gochujang, apple juice, brown sugar, garlic, vinegar, ginger and oil of sesame and served as a nice shake-up to my family’s regular dinner rotation.

I also made the strawberry shortbread cookies suggested by Laurie Pfalzer, chef, teacher and cookbook author. These French shortbread cookies are sandwiched with fresh strawberry jam. Slice them thickly before baking for a beautiful cookie butter bomb, or slice them thinly for this classic, crunchy sandy biscuit. Either way, these are real winners.

As we move further into the summer, I can’t wait to explore the book more and try my hand at Blueberry Basil Tart, Samish Bay Cow Gnudi and more.

Caesar Salad With Radicchio
— by Leah Brooks, chef and cookbook author
Makes 4 to 6 servings

In an effort to eat seasonally during the winter months, I experimented by substituting traditional romaine lettuce in a Caesar with radicchio from Waxwing Farm. It turns out that radicchio Caesars are delicious! Using Water Tank Bakery’s Skagit Wheat Bread makes a nutritious, flavorful and crunchy topping for salad.

Cultivated Skagit: Radicchio from Waxwing Farm, Skagit Wheat Bread from Water Reservoir Bakery, Eggs from the Rare Breeds Preservation Project

For the dressing:
ÂĽ cup freshly squeezed lemon juice (from about 1 medium lemon), plus more if necessary
2 cloves of garlic, chopped
6 anchovy fillets, thinly sliced, plus more to taste
1 teaspoon of Dijon mustard
Pinch of ground cayenne pepper
Freshly ground black pepper
1 large egg yolk or 1 tablespoon mayonnaise (see Notes)
ÂĽ cup neutral oil (such as grapeseed, avocado, or canola), plus more if necessary
½ cup extra virgin olive oil, plus more if needed
Kosher salt

For the breadcrumbs:
2 tablespoons (ÂĽ stick) unsalted butter
2 tablespoons of extra virgin olive oil
½ cup breadcrumbs (from 1 loaf of Water Tank Bakery wheat bread) or panko (see Notes)
Kosher salt and freshly ground black pepper

For the salad:
1 head of radicchio (Lusia, Rosalba or Castelfranco type), torn into bite-size pieces
ÂĽ cup grated Parmesan, plus a little more for garnish
Kosher salt and freshly ground black pepper

1. To make the vinaigrette: In a large bowl, whisk together the lemon juice, garlic, anchovy, mustard, cayenne pepper, black pepper and egg yolk until well combined. In a measuring cup, combine the oils, then slowly pour into the bowl, whisking to emulsify. Dip a radicchio leaf in the dressing to taste and add salt if needed (the anchovy can provide enough salt), as well as additional black pepper, lemon juice or olive oil if needed. Transfer the dressing to a container and set the dressing and bowl aside.

2. To make the breadcrumbs: In a medium sauté pan over medium heat, melt the butter with the olive oil. Add breadcrumbs and cook, stirring occasionally, until golden brown, about 5 minutes. Transfer the breadcrumbs to a plate and add a pinch of salt and a few grinds of black pepper.

3. To assemble the salad: Add the radicchio to the large bowl, along with ÂĽ cup of the vinaigrette, half of the breadcrumbs and the Parmesan. Stir until all the leaves are coated with the dressing. Check the seasoning, adding more salt, black pepper and/or lemon juice until it tastes amazing. Serve with additional parmesan, breadcrumbs and black pepper on top.

Remarks: Replacing some of the olive oil with a neutral oil makes it more compatible with the bitterness of the radicchio. If using romaine lettuce instead, substitute additional olive oil for the neutral oil.

If you’re not comfortable with raw egg yolk, replace it with 1 tablespoon of mayonnaise.

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