Dinner

Radicchio Caesar Salad with Toasted Garlic Panko Recipe

ByClara Bennett October 13, 2026October 13, 2026

Introduction

This Radicchio Caesar Salad with Toasted Garlic Panko offers a delightful twist on a classic favorite. The slightly bitter radicchio pairs beautifully with the creamy, tangy Caesar dressing and crunchy garlic-infused panko, creating a well-balanced and flavorful salad perfect for any occasion.

The dish is served on a white oval plate set on a white marbled surface. It has layers of torn light purple and white radicchio leaves mixed together. On top, there is a sprinkling of coarse golden-brown breadcrumbs, and thin pale yellow cheese shavings are scattered over the salad. A large golden spoon with a wooden handle is placed to the right side of the plate. Around the plate, there are small white bowls containing creamy dressing and extra crumbs. A piece of light brown bread rests above one of the bowls. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 head radicchio (large, cored and cut into quarters)
½ cup Parmesan cheese (freshly shaved or more to taste)
⅓ cup mayonnaise
¼ cup Parmesan cheese (freshly grated)
1 clove garlic
½ large lemon (juiced)
1 ½ tsp Dijon mustard
½ tsp salt
1-2 anchovies fillet (or 1 ½ tsp anchovy paste)
¾ cup gluten-free panko
1 teaspoon garlic powder
2 tablespoons unsalted butter

Instructions

Step 1: Prepare the radicchio by removing the core and cutting the head into quarters, then into halves again. Place the radicchio in a large bowl filled with cold water and ice. Separate the leaves with your hands and gently squeeze them to help release bitterness. Let soak for at least 15 minutes.
Step 2: Dry the radicchio thoroughly using a salad spinner or kitchen towel. The leaves can be stored in a ziplock bag for up to 4–5 days after drying.
Step 3: Make the toasted garlic panko by melting the butter with garlic powder in a small pan over medium-low heat. Add the panko crumbs and toast until golden brown, stirring frequently to prevent burning. Remove from heat and let cool.
Step 4: Prepare the Caesar dressing by combining mayonnaise, grated Parmesan, garlic, lemon juice, Dijon mustard, salt, and anchovies in a large mason jar. Use an immersion blender to emulsify the dressing, blending for about 15–30 seconds, and then taste to adjust seasoning as desired.
Step 5: Toss the dried radicchio with the dressing, massaging it gently into the leaves. Add the toasted garlic panko and shaved Parmesan cheese, toss lightly, and transfer the salad to a serving platter.

Tips & Variations

For a milder flavor, substitute radicchio with romaine or a mix of radicchio and romaine.
Use anchovy paste for easier blending and a smoother dressing.
Try adding a squeeze of extra lemon for a brighter taste.
For extra crunch, toss in some toasted nuts like pine nuts or walnuts.

Storage

Store leftover dressing in an airtight container in the refrigerator for up to two weeks. Keep the toasted garlic panko in a sealed container at room temperature for up to one week for maximum crunch. The dressed salad is best eaten immediately; if needed, store undressed radicchio in the fridge wrapped in a damp towel for up to 4–5 days.

How to Serve

The image shows a white round plate with a salad made of deep purple and white radicchio leaves as the base layer, giving a mix of rich violet and creamy white colors with a slightly crinkled texture. On top of the leaves, there is a generous layer of fine golden brown breadcrumbs, adding a crunchy texture and warm color. Scattered over the breadcrumbs are thin shavings of pale yellow cheese, adding a delicate, smooth texture with slightly curled edges. To the right side of the plate, a golden spoon and fork rest on the edge, and the scene is set on a white marbled surface with a soft beige cloth partially visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dressing without anchovies?

Yes, you can omit anchovies if preferred. The dressing will still be creamy and flavorful thanks to the garlic and Parmesan, but it will lack the savory depth anchovies provide.

How can I make this salad vegan?

Use vegan mayonnaise and substitute the Parmesan with a plant-based cheese alternative. Replace anchovies with capers or a splash of soy sauce for umami, and use a vegan butter or oil for toasting the panko.