Radicchio Caesar Salad Recipe (2024)

The bread crumbs will pick up the oil already in the skillet. Start with a light sprinkle of kosher or Himalyan pink salt. Taste it and add more if you desire. I also added arugula to the radicchio just for the color contrast.

A tablespoon of honey in the dressing brings this to another level

Made as is and it was delicious. To reduce bitterness, soak the radicchio in water for 15 min.

This is really good and so easy. I like to mix a few leaves of a Little Gem in there to mitigate the bitterness of the radicchio, which can be intense.

I made this with finely chopped capers instead of anchovies and vegetarian Worcestershire sauce (and even gluten-free panko!), and I am still raving about this salad. I can only imagine how much more delicious it would be if I weren’t making accommodations for our various food preferences/intolerances! Easy to make, but feels special — and I’m making it again tonight.

My go to Caesar dressing. Excellent!

Got interested in this recipe because my family is really keen on caesar salad and I felt like making a different one. So I served it thinking that they would all say that I had to stick to my regular caesar but lo and behold they absolutely loved it! They thought that the bitterness of the radicchio went very well with the dressing and they loved the crunchiness of the panko. I did not use anchovies, they do not like it but I toasted the panko in olive oil. I will definitely make this again

Instead of breadcrumbs, I sauté panko. They get beautifully golden and stay crispy once you sprinkle them over the dish.

I subbed chopped almonds and pistachios for the bread crumbs, cooked them in the anchovy oil-would definitely do that again! Also added some greens. Delicious.

Awesome as written. In the last minute I decided to cut back on the radicchio, as there are only two of us, so I stirred it into the dressing less vigorously to get less dressing on the leaves. I did cut the larger radicchio leaves into smaller, 2-inch pieces and may have bumped up the Parmesan a bit. Toasted pine nuts would have been a good topping too. I like the idea about adding some arugula or other green-leaf veggie to give it color.

Caesar does NOT have mayo. Use a coddled egg yolk and emulsify it with the addition of some dijon. You get the same creaminess, but a better "tang".

I suggest that the author include the high sodium content - 1296mg per serving - in the introductory text. This is high - a big mac and fries is approximately 1225 - and can affect blood pressure.

Made as is and it was delicious. To reduce bitterness, soak the radicchio in water for 15 min.

This was delicious. We love garlic and anchovies so couldn’t wait to try this. To add protein for a complete one bowl dinner, I sautéed prawns (in garlic olive oil and Mediterranean herbs). The panko crumbs cooked in the anchovy oil are pure genius.

Made this as written but with half a ton of anchovies (all I had) and it was great. Can’t wait to make it again.

This one didn't work so well for me. The anchovies were overwhelming, and yet at the same time the radicchio was unpleasantly bitter — and I like bitter things. If I made this again, I'd use 2/3 kale and 1/3 arugula, toast the bread crumbs in butter, double the lemon, and just use a bit of anchovy paste in the dressing instead of a whole tin.

I made this with escarole from the garden. Loved it!

I was served a salad similar to this one in Spoleto, Italy in 2012 and I still make it, though I adapted the ingredients for local ones. Radicchio, chopped celery, smoked salmon, shredded carrots, a handful of sliced almonds and a dash of rice vinegar to hold it together. Not as good as the Italian version but delicious enough.