Radicchio Caesar Salad
At first glance, a radicchio Caesar salad might look familiar—romaine’s moodier cousin, cloaked in creamy dressing and crowned with croutons. But take one bite, and it’s immediately clear this is not your average Caesar. This modern twist on a beloved classic brings depth, contrast, and a little edge, proving that even the most iconic salads can benefit from a fresh perspective.
Radicchio (in season October-March), with its striking purple leaves and crisp bite, is the star here. Unlike romaine’s clean, grassy crunch, radicchio offers a gentle bitterness that plays exceptionally well with a traditional Caesar dressing. That rich blend of garlic, anchovy, lemon, egg, and Parmesan doesn’t just coat the leaves—it softens and rounds them out. The result is a salad that tastes more complex and intentional, with each forkful delivering creamy, sharp, and slightly bitter notes all at once.
Don’t Buy Them, Make Them
Then there are the croutons. Homemade sourdough croutons, in particular, take this salad from good to quietly exceptional. Their tang, chew, and golden crunch add texture and warmth, acting as the perfect counterpoint to the crisp radicchio and silky dressing. As they say, icing on the cake—except in this case, it’s bread, and no one’s complaining.
Northern Italy
Beyond flavor, radicchio brings a nutritional upgrade to a traditional Caesar salad. Native to Italy and long prized in Northern Italian cooking, radicchio is part of the chicory family and has been cultivated since ancient Roman times. It’s naturally low in calories, high in fiber, and rich in antioxidants, particularly anthocyanins—the same compounds responsible for its deep purple color. These antioxidants support heart health and help combat inflammation, while radicchio’s bitter compounds are known to aid digestion. It’s a leafy green with purpose.
How to Adjust the Bitterness
For home cooks who are a little wary of bitterness, radicchio is wonderfully adaptable. A quick soak in cold water for 10–15 minutes can mellow its sharper edges while keeping the leaves crisp. Pairing it with a creamy dressing, salty cheese, and crunchy elements (like those sourdough croutons) also balances the bitterness beautifully. Even a brief massage of the leaves before dressing can help soften their bite and make them more tender.
What makes a radicchio Caesar especially appealing is how effortlessly it straddles the line between simple and impressive. On the surface, it’s just a salad—no frills, no theatrics. But beneath that simplicity lies a thoughtfully layered dish, bold enough to stand on its own or hold court alongside a main course. It’s the kind of salad that doesn’t whisper from the corner of the plate; it speaks up, confidently, at any dinner table. Classic, elevated, and quietly bold, the radicchio Caesar is proof that sometimes all it takes is one smart swap to turn something familiar into something unforgettable.
Radicchio Caesar Salad
Ingredients:
For the Dressing:
- 2 anchovy fillets, chopped and smashed to a paste
- 1 small garlic clove, grated
- 1 egg yolk
- 1 teaspoon Dijon mustard
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon red wine vinegar
- 1/3 cup Extra virgin olive oil
- 1/4 cup Parmigiano Reggiano, grated
- Kosher salt and freshly ground black pepper
For the Croutons & Salad:
- 1/2 loaf of sourdough bread
- 1/4 cup Extra virgin olive oil, plus more for drizzling
- Kosher salt and freshly ground black pepper
- 1 large head radicchio, halved and torn into bite-size pieces
- 1/4 cup shaved Parmigiano Reggiano
Directions:
- For the Dressing: In a glass jam jar, combine the anchovy, garlic, yolk, mustard, lemon juice, vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Place a lid on top and shake vigorously until thick, creamy, and well blended. Add the parmesan. Taste and adjust the seasoning as needed. Set aside.
- For the Croutons: Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
- Using a serrated knife, remove crust from the loaf of bread and cut into 1-inch thick slices. Cut the slices into 1-inch thick strips, then cut or tear the strips into bite-sized pieces Place the bread on the prepared baking sheet and toss with olive oil, 1/2 teaspoon salt, and black pepper, and spread out into an even layer.
- Place in the oven and bake for about 15 minutes, tossing halfway through, until golden brown and crunchy. Remove from the oven and allow to cool.
- To Assemble the Salad: Place radicchio in a large bowl and toss with enough dressing to coat the leaves. Add the croutons and Parmigiano shavings; toss again lightly. Finish with additonal pepper and an extra drizzle of olive oil.
