Mediterranean Radicchio Salad with Olives and Tarragon Vinaigrette Recipe

Introduction

This Mediterranean Radicchio Salad with Olives and Tarragon Vinaigrette offers a perfect balance of bitter, salty, and crunchy flavors. It’s a vibrant, fresh dish that works well as a side or light meal. The combination of creamy dressing, toasted breadcrumbs, and manchego cheese makes it truly special.

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

Tips & Variations

Toast the breadcrumbs in a dry skillet until golden for added crunch and flavor.
Substitute marcona almonds with walnuts or hazelnuts if preferred.
Try swapping manchego with pecorino or parmesan for a different cheesy twist.
For a vegan option, replace manchego with your favorite plant-based cheese and use a dairy-free tarragon dressing.

Storage

Store leftover salad components separately to maintain freshness: keep dressed radicchio in an airtight container for up to one day, and store toppings like almonds, breadcrumbs, and cheese separately in the refrigerator. Reassemble just before serving, as the radicchio can wilt and the breadcrumbs can lose crunch if mixed too early.