Radicchio Salad with Lemon Parmesan Dressing
This Radicchio Salad with Lemon Parmesan Dressing is an explosion of flavor, full of crunchy bitter goodness, salty and sweet notes, and will leave you wanting more – trust us!
Servings: 4 Servings
Calories: 679kcal
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.
Video
Notes
Scroll up to view a visual walkthrough of the recipe.
Radicchio: Any variety will work but we find the rosso di Verona (round) and rosso di triveso (elongated) to be the most common.
Parmesan: Use the real deal (Parmigiano-Reggiano) for this recipe. Freshly grated for the dressing and shaved with a vegetable peeler for the topping. Pecorino Romano can also be used in place.
Garlic-stuffed olives: We love the punch of garlic for this recipe, however, any green olives will work fine for our radicchio salad.
Nutrition
Calories: 679kcal | Carbohydrates: 57g | Protein: 19g | Fat: 44g | Saturated Fat: 7g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 18g | Cholesterol: 9mg | Sodium: 1177mg | Potassium: 807mg | Fiber: 8g | Sugar: 9g | Vitamin A: 1544IU | Vitamin C: 46mg | Calcium: 348mg | Iron: 6mg