Radicchio Caesar Salad
- Total Time
- 15 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:2 servings
- 1(2-ounce) tin flat anchovy fillets packed in olive oil
- ½cup coarse or panko bread crumbs
- 1garlic clove, finely grated
- 3tablespoons extra-virgin olive oil
- 1tablespoon mayonnaise
- 1tablespoon fresh lemon juice, plus more if needed
- ½teaspoon Worcestershire sauce
- 2tablespoons finely grated Parmesan, plus more for topping
- Freshly ground black pepper
- 1large head or 2 small heads radicchio (1 pound), any wilted outer leaves removed, quartered lengthwise, cored and leaves separated
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)
437 calories; 32 grams fat; 6 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 7 grams polyunsaturated fat; 23 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 16 grams protein; 1283 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Prepare the bread crumbs: Add all of the anchovy oil from the tin (about 2 tablespoons) to a large skillet. Transfer the anchovies from their tin to a cutting board, draining them well. Finely chop 2 anchovies and add to the skillet, then turn the heat to medium-high. Cook the anchovies, stirring occasionally, until they start to sizzle, about 1 minute. Stir in the bread crumbs and cook, stirring constantly, until golden and toasted, 5 minutes. Transfer to a paper towel-lined plate.
- Step 2
Make the dressing: Set aside 4 anchovies (for garnish later) and finely chop the rest (there should be about 6). Add the chopped anchovies to a large bowl, along with the garlic, olive oil, mayonnaise, lemon juice, Worcestershire sauce and Parmesan. Season generously with pepper and whisk to combine.
- Step 3
Dress the salad: Add the radicchio leaves to the dressing and toss. The salad should be lightly dressed, not thickly caked. Taste for acidity, adjusting with more lemon juice if your radicchio is especially bitter. Transfer to a large plate, piling the leaves high. Top with a final grating of Parmesan and the bread crumbs, and garnish with the remaining anchovies. Serve immediately.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Sheila Datt, Integrative Nutrition Coach
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.
daniel
A tablespoon of honey in the dressing brings this to another level
Sterbamann
Made as is and it was delicious. To reduce bitterness, soak the radicchio in water for 15 min.
Marina
Instead of breadcrumbs, I sauté panko. They get beautifully golden and stay crispy once you sprinkle them over the dish.
tyler, a man who love anchovy
This is now my go-to Caesar dressing and bread crumb trick. Perfect, unstoppable.
Erin
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.
Andrea
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.
Ali
My go to Caesar dressing. Excellent!
Josée
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
Marina
Instead of breadcrumbs, I sauté panko. They get beautifully golden and stay crispy once you sprinkle them over the dish.
Janice H
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.
DennisD
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.
Tim
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".
NameHelen Kelly
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.
Sterbamann
Made as is and it was delicious. To reduce bitterness, soak the radicchio in water for 15 min.
Debbie C
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.
Stephanie
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.
Nina
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.
Sam Sanborn
I made this with escarole from the garden. Loved it!
Private notes are only visible to you.
Advertisement
