If you’re not a fan of salad, this Radicchio Salad with Lemon Parmesan Dressing is going to change your mind. An explosion of flavor, this hearty salad is full of crunchy goodness, and salty and sweet notes, and will leave you wanting seconds of salad – trust us!
A member of the chicory family, radicchio is a bitter leafy vegetable with dark red-purple leaves with white veins. We’ve tested this Radicchio Salad more times than we have fingers, and it remains one we never tire of.
Topped with a zingy lemon parmesan dressing, this Radicchio Salad is served with salty garlic-stuffed olives, crunchy walnuts, nutty parmesan, and crispy breadcrumbs. It’s a flavor sensation, a texture sensation, and a taste sensation that requires minimal effort for big rewards.
Serve our Radicchio Salad with Lemon Parmesan Dressing as a side to our Potato Gnocchi with Butternut Squash Cream Sauce, One-Pot Chicken and Stuffing, or Spicy Meatballs.
Ingredient List
- Radicchio: Any variety will work but we find the rosso di Verona (round) and rosso di triveso (elongated) to be the most common.
- Garlic-stuffed olives: Adds saltiness and enhanced garlic flavor to the salad.
- Breadcrumbs: We love the crisp and crunchy texture toasted sourdough breadcrumbs bring to our radicchio salad.
- Flat leaf parsley: Adds a clean peppery flavor to the dish and a pop of color.
- Walnuts: Walnuts pair naturally with radicchio and add texture and heartiness to the salad. Pecans can be substituted.
- Parmigiano-Reggiano: The king of all cheeses, Parmesan pairs well with the radicchio and walnuts, and adds a depth of flavor to the radicchio salad. Pecorino Romano can also be used in place.
- Extra virgin olive oil: The base of any great salad dressing. Use a good quality olive oil if available.
- Lemon: Use fresh lemon. The zest and juice get used. Apple Cider Vinegar can be used here instead.
- Dijon mustard: Acts as an emulsifier to the salad dressing so it doesn’t separate.
- Honey: The sweetness from the honey balances out the acid from the lemon in the dressing, and mellows the bitterness of the radicchio.
- Salt and pepper: Season everything, always.
Find the complete recipe with measurements below.
Recipe Steps: How to Make Radicchio Salad
1. Prepare the radicchio.
Shred the radicchio using a knife or mandolin and place it in a large salad bowl.
2. Prepare the olives.
Tear the olives into 2-3 pieces each, leaving the garlic cloves whole, and remove the pits.
3. Toast the breadcrumbs.
Heat olive oil on medium-high, add breadcrumbs, and toast until golden brown.
4. Make the lemon dressing.
In a small bowl, whisk olive oil, lemon zest and juice, Dijon, honey Parmesan, and salt and pepper, and set aside.
5. Dress the salad.
Top the radicchio with half the dressing, parsley, olives, garlic, walnuts, and breadcrumbs. Toss until well incorporated.
6. Dress again and serve.
Finish with remaining dressing, parsley, olives, garlic, walnuts, and breadcrumbs. Shave Parmigianno-Regiano overtop and serve.
Chef's Tip
We usually make double the dressing and breadcrumbs for this recipe, so we have leftovers for other salads, which can be made on the fly.
Storage
This radicchio salad is best enjoyed immediately after serving. We don’t recommend saving leftovers as the breadcrumbs get soggy and lose their crunch.
FAQ
Radicchio is a leafy lettuce that grows in heads of bitter leaves that are mainly wine-red with white at the base.
Radicchio has a flavor profile that is bitter and spicy, especially when eaten raw. It's often paired with sweet or acidic ingredients to balance the flavor. Cooking radicchio results in a less bitter flavor.
To maintain the integrity of the recipe, we suggest using only radicchio. Of course, other lettuces are an option, but the ingredients may be overpowering.
Recipe Card
Radicchio Salad with Lemon Parmesan Dressing
Ingredients
Salad
- 2 heads radicchio shredded
- 1 cup garlic-stuffed olives torn
- 2 cups breadcrumbs
- 1 cup loosely packed parsley leaves
- 1 cup rough chopped walnuts
- ¼ cup Parmigianno-regiano shavings
Dressing
- ¼ cup extra virgin olive oil
- 1 lemon zest and juice
- 1 teaspoon dijon mustard
- ¼ cup parmesan
- 2 teaspoon honey
- Pinch salt
- Pinch pepper
Instructions
- Shred the radicchio and place in a large salad bowl.
- Tear the olives into 2-3 pieces each, leaving the garlic cloves whole.
- Heat olive oil on medium-high, add breadcrumbs, and toast until golden brown.
- In a small bowl, whisk olive oil, lemon zest and juice, Dijon, honey Parmesan, and salt and pepper.
- Top the radicchio with half the dressing, parsley, olives, garlic, walnuts, and breadcrumbs. Toss until well incorporated.
- Finish with remaining dressing, parsley, olives, garlic, walnuts, and breadcrumbs. Shave Parmigianno-Regiano overtop and serve.
Steph Carness says
Made this salad for dinner tonight with grilled chicken. I probably didn’t even need the chicken because it was so hearty! Delicious salad will be making it again this summer!
Philip Lago and Mystique Mattai says
Great idea! Will have to try that sometime.
Hostess says
This salad was both easy and delicious. The presentation was beautiful and perfectly complimented my Italian dinner. Thanks!
Philip + Mystique says
Thanks for the comment! We're thrilled you enjoyed the salad. Sounds like a delicious dinner.