Italian Radicchio Salad Recipe
A vibrant Italian Radicchio Salad featuring bitter radicchio leaves balanced with a tangy lemon-garlic dressing, crunchy homemade sourdough breadcrumbs, salty Castelvetrano olives, and nutty parmesan cheese. This refreshing salad combines crisp textures and bold flavors for a perfect light meal or side dish, ready in just 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Salad
- 2 medium heads radicchio (about 1 pound)
- ⅓ cup Castelvetrano olives (chopped)
- 1 ounce parmesan (finely grated)
Bread Crumbs
- 2 thick slices crusty sourdough bread (cut into large cubes, about 2 heaping cups)
- 3 tablespoons extra virgin olive oil
- Kosher salt and black pepper (to taste)
Dressing
- 1 lemon (zested and juiced)
- 1 large clove garlic (grated or minced)
- ½ teaspoon kosher salt
- ½ teaspoon black pepper (coarsely ground)
- ½ teaspoon sugar
- 3 tablespoons mayonnaise
- ¼ cup extra virgin olive oil
Instructions
- Prepare Radicchio: Discard any browned outer leaves from the radicchio. Quarter each head and slice diagonally to remove the core. Cut the radicchio into bite-sized pieces and place them into a salad spinner or a large bowl. Fill the bowl with ice water and set aside to crisp the leaves.
- Make Breadcrumbs: Preheat your oven to 375°F (190°C). Arrange the sourdough bread cubes on a baking sheet, drizzle with olive oil, and season with kosher salt and black pepper. Toss to coat evenly. Bake for 20 minutes until the bread cubes are browned and crisp. Once cooled, roughly chop into coarse crumbs or pulse briefly in a food processor.
- Whisk Dressing: In a small mason jar or container, combine lemon zest and juice, grated garlic, kosher salt, black pepper, sugar, mayonnaise, and extra virgin olive oil. Shake vigorously or whisk until smooth. Taste and adjust seasoning with additional salt, pepper, or sugar as desired.
- Drain and Dry Radicchio: Drain the radicchio from the ice water and spin it dry in a salad spinner or pat gently with a clean dish towel until dry.
- Toss Salad: Transfer the dried radicchio to a large bowl. Add the prepared dressing and toss to coat the leaves evenly. Add the chopped Castelvetrano olives, grated parmesan, and homemade breadcrumbs. Toss again until all ingredients are well combined. Taste and season with extra salt and black pepper if needed. Serve immediately and enjoy!
Notes
- Use fresh radicchio for best texture and flavor, avoiding any wilted or brown leaves.
- Castelvetrano olives can be substituted with green olives, but their unique buttery flavor adds great balance to the salad.
- Make breadcrumbs a day ahead to save time and ensure they are fully cooled before combining with the salad.
- Add more lemon juice or a splash of vinegar for extra acidity if desired.
- This salad is best served fresh to maintain crunchiness of the radicchio and breadcrumbs.
Keywords: Italian radicchio salad, radicchio recipe, sourdough breadcrumbs, lemon garlic dressing, Italian salad, easy vegetarian salad
Find it online: https://epicrecipebox.com/italian-radicchio-salad-recipe/