Bright, punchy radicchio caesar salad with creamy homemade dressing, crisp croutons, and shaved parmesan. A wintery twist on the classic Caesar salad.
Why I love it:
Caesars are my forever favorite. If it’s on a menu, I’m ordering it. I love everything about the classic: the creamy, garlicky dressing, the salty parmesan, the crunch of fresh romaine. But in winter, I wanted something a little more colorful and more Italian, so I started making this radicchio caesar. It’s crisp, punchy, and just bitter enough to keep things interesting.
The dressing leans a little heavier on the Dijon than a traditional caesar. It does a great job balancing radicchio’s natural bitterness and gives the whole thing a bright, zippy backbone. And if you love a really lemony caesar, try my kale caesar salad (it’s a fan favorite for a reason).
I like to tear radicchio by hand to get those irregular curves that grab the dressing, but chopping or shredding works just as well. And if you want to soften the bitterness a touch, soak the leaves in ice water for 20–30 minutes before drying them well. The result is extra-crisp and more mellow, without losing too much personality. Homemade croutons are non-negotiable: use sourdough or lean into the Italian vibe with leftover ciabatta.
If you’re into sharp, tangy, assertive salads, you’re going to love this one.
How to make this radicchio caesar salad:
Recipe Tips & Variations:
- Add a handful of royal corona beans for a little heft (plus, they look so stunning). Here’s my favorite way to cook dried beans.
- For extra texture, sprinkle toasted hazelnuts over the salad before serving.
- Soak torn radicchio in ice water for 20–30 minutes if you prefer a less bitter salad.
- Serve alongside a wild mushroom pizza and a glass of Barbera. So good!
Radicchio Caesar Salad
Bright, punchy radicchio caesar with creamy homemade dressing, crisp croutons, and shaved parmesan. A wintery twist on the classic Caesar salad.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4
- Category: Salad
- Method: Tossed
- Cuisine: Italian
Ingredients
For the dressing:
- 2 anchovy fillets, chopped and smashed to a paste
- 1 small garlic clove, grated
- 1 egg yolk
- 1 ½ tsp Dijon mustard
- 2 tbsp lemon juice
- 1 tbsp red wine vinegar
- ⅓ cup extra-virgin olive oil
- ¼ cup finely grated Parmigiano Reggiano
- kosher salt
- freshly ground black pepper
For the salad:
- ½ loaf of sourdough bread
- ¼ cup olive oil, plus more for drizzling
- kosher salt
- freshly ground black pepper
- 1 large or 2 small heads radicchio (about 10 oz), halved and torn into bite-size leaves
- 2 oz shaved parmesan
Instructions
To make the dressing:
- In a glass measuring cup, combine anchovy, garlic, yolk, mustard, lemon juice, vinegar, ½ teaspoon salt, and ¼ teaspoon pepper.
- Use an immersion blender to blend until thick and creamy. Stir in parmesan and adjust with more lemon or salt, as needed.
To make croutons:
- Preheat oven to 400°F. Line a baking sheet with aluminum foil and set aside.
- Using a serrated knife, remove crust from the loaf of bread then cut into 1-inch thick slices. Cut the slices into 1-inch thick strips then tear the strips into bite-sized pieces (about ½-inch).
- Place torn bread on the prepared baking sheet and toss with olive oil, ½ teaspoon salt and black pepper and spread out into an even layer.
- Bake for about 15 minutes, or until golden brown and crunchy. Let cool on the baking sheet until needed.
To assemble salad:
- Place radicchio in a large bowl and toss with enough dressing to coat the leaves. Add croutons and parmesan shavings; toss again lightly. Finish with cracked pepper and an extra drizzle of olive oil.
Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nutrition
- Serving Size: 1
- Calories: 506
- Sugar: 1.5g
- Sodium: 767mg
- Fat: 40g
- Saturated Fat: 8.4g
- Unsaturated Fat: 31.6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1.8g
- Protein: 14.5g
- Cholesterol: 72mg
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