Radicchio Caesar Salad

Kitchen Tested
  • Yield 8 servings
  • Prep 5 mins
  • Cook 0 mins

Crunchy, slightly bitter radicchio makes a bracing substitute for lettuce in a favorite side dish.

Mark Boughton Photography / styling by Teresa Blackburn

Inspired by Diane Morgan's recipe in "The Christmas Table" (Chronicle Books, 2008), this salad features the bitter flavors of radicchio, contrasting with the rich flavors of a Caesar dressing.


6 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons mayonnaise
4 teaspoons fresh lemon juice
2 teaspoons anchovy paste
1 clove garlic, minced
1/2 teaspoon sugar
1/2 teaspoon coarsely ground black pepper
3 heads heads radicchio (about 1 1/2 pounds), cored, washed and torn into bite-sized pieces
2 tablespoons grated Parmigiano Reggiano cheese
2 cups plain croutons
1/4 teaspoon Coarsely ground black pepper


  1. To prepare dressing, combine all ingredients in a jar; cover tightly and shake vigorously. Refrigerate until ready to use. (The dressing can be made up to 1 day in advance.)
  2. To prepare salad, place radicchio in a large salad bowl. Shake dressing well and pour over salad. Toss until leaves are well coated. Sprinkle with cheese; add croutons and pepper. Toss to combine.

Recipe adapted from The Christmas Table: Recipes and Crafts to Create Your Own Holiday Tradition. © 2008 by Diane Morgan. Used with permission of Chronicle Books LLC.



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