Radicchio Caesar Salad with Toasted Garlic Panko Recipe
This Radicchio Caesar Salad with Toasted Garlic Panko offers a unique twist on the classic Caesar salad by using radicchio for a slightly bitter and crunchy base, paired with a rich homemade Caesar dressing and crispy toasted garlic panko crumbs. The salad is brightened with fresh lemon juice and intensified with anchovies, making it a sophisticated and flavorful salad perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
Scale
Salad
- 1 head radicchio (large, cored and cut into quarters)
- ½ cup Parmesan cheese (freshly shaved or more to taste)
Dressing
- 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)
Toasted Garlic Panko
- ¾ cup gluten-free panko
- 1 teaspoon garlic powder
- 2 tablespoons unsalted butter
Instructions
- Prepare Radicchio: In a large bowl filled with cold water and ice, add the radicchio quarters after removing the core and cutting into halves. Separate the leaves gently with your hands and squeeze slightly to release bitterness. Let the radicchio soak fully submerged for at least 15 minutes.
- Dry Radicchio: Remove the radicchio from the ice water and dry thoroughly using a salad spinner or kitchen towel. The dried radicchio can be stored in a ziplock bag for up to 4-5 days if prepared ahead.
- Make Toasted Garlic Panko: In a small pan over medium-low heat, melt the unsalted butter with garlic powder. Add the gluten-free panko crumbs and cook, stirring frequently to prevent burning, until golden brown and toasted. Transfer to a bowl and let cool.
- Prepare Caesar Dressing: Place mayonnaise, freshly grated Parmesan, garlic clove, lemon juice, Dijon mustard, salt, and anchovy fillets or paste into a large mason jar. Use an immersion blender to blend until the mixture emulsifies, about 15-30 seconds. Taste and adjust seasoning with more anchovy, salt, or lemon as desired. Refrigerate and consume within 2 weeks.
- Toss Salad: Massage the dressing into the dried radicchio leaves thoroughly to coat. Add the toasted garlic panko and freshly shaved Parmesan cheese. Lightly toss again to combine evenly.
- Serve: Transfer the salad to a serving platter and enjoy immediately for optimum texture and flavor.
Notes
- Soaking radicchio in ice water reduces its natural bitterness and adds crispness.
- Drying the radicchio properly is essential to avoid a watery salad.
- Use gluten-free panko for a gluten-free version.
- The dressing can be stored refrigerated for up to two weeks, allowing flavors to develop.
- Adjust anchovy quantity according to your taste preference for saltiness and umami.
Keywords: Radicchio salad, Caesar dressing, gluten-free panko, toasted garlic crumbs, homemade Caesar dressing, Italian salad, crunchy salad, bitter greens salad
