Name: Mediterranean Radicchio Salad with Olives and Tarragon Vinaigrette Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Mediterranean
Ingredients: 2 small heads radicchio; ½ cup Castelvetrano olives, sliced; ¼ cup Marcona almonds, chopped (or substitute with regular unsalted almonds); ⅓ cup gluten-free panko breadcrumbs, toasted; ½ cup Manchego cheese, shaved; ¼ cup creamy tarragon dressing

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Introduction

This Mediterranean Radicchio Salad is a vibrant and flavorful dish that balances the bitterness of radicchio with the briny sweetness of olives and the creaminess of manchego cheese. Tossed in a tangy tarragon vinaigrette and topped with crunchy almonds and toasted breadcrumbs, it makes for a refreshing and satisfying salad perfect for any meal.

A large dark oval plate holds a layered salad with a base of pink and white leafy cabbage pieces mixed with some green slices, topped with thin white cheese shavings scattered all over. There are small bits of green chilies and golden-brown crumbs sprinkled on top. Two silver spoons rest on the right side of the plate. The scene is set on a white marbled surface with a glass jar of oil, a small white bowl with a piece of cheese, and a soft pink cloth on the lower left. Two pink flowers with green leaves sit on the upper right nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 small heads radicchio
½ cup castelvetrano olives, sliced
¼ cup marcona almonds, chopped (or regular unsalted almonds)
⅓ cup gluten-free panko breadcrumbs, toasted
½ cup manchego cheese, shaved
¼ cup creamy tarragon dressing

Instructions

Step 1: Cut the radicchio into quarters and remove the core from each piece.
Step 2: Place the radicchio in a large bowl filled with ice-cold water. Gently squeeze the leaves with your hands to help release some of the bitterness.
Step 3: Use a salad spinner to dry the radicchio thoroughly, or pat it gently with a clean towel until dry.
Step 4: In a large bowl, add the creamy tarragon dressing, then toss in the radicchio to coat evenly.
Step 5: Add the sliced olives, chopped almonds, and toasted breadcrumbs to the bowl, and gently toss to combine all ingredients.
Step 6: Transfer the salad to a serving platter and sprinkle the shaved manchego cheese on top. Serve immediately and enjoy!

Tips & Variations

For a nuttier crunch, toast the almonds lightly before chopping.
Swap gluten-free panko with regular panko breadcrumbs if gluten is not a concern.
Add a squeeze of fresh lemon juice to the dressing for extra brightness.
Include sliced cherry tomatoes or cucumber for added freshness and color.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 1 day. To keep the radicchio crisp, store the dressing separately and toss just before serving. The salad is best enjoyed fresh, as the breadcrumbs may soften over time.

How to Serve

The image shows a white bowl filled with a layered salad on a white marbled surface. The base layer is a mix of crunchy granola or nuts with a golden-brown color and crumbly texture, evenly spread. On top of this is a layer of pink radicchio leaves, torn into pieces with a slightly wilted, delicate texture. Scattered generously over the radicchio are sliced green olives, their smooth rings adding a contrasting bright green color. Two silver forks rest inside the bowl, one slightly inserted into the salad, ready to serve. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of olive?

Yes, you can substitute castelvetrano olives with kalamata or green olives depending on your taste preference. Just be mindful of the saltiness, as some olives are saltier than others.

What if I can’t find creamy tarragon dressing?

You can make a simple tarragon vinaigrette by mixing olive oil, white wine vinegar, fresh chopped tarragon, Dijon mustard, salt, and pepper. Alternatively, use a creamy dressing of your choice and add fresh tarragon or herbs for flavor.