Radicchio Caesar Salad with Toasted Garlic Panko

Name: Radicchio Caesar Salad with Toasted Garlic Panko
Prep time: 5 min
Cook time: 5 min
Total time: 25 min
Ingredients: 1 head radicchio (large, cored and cut into quarters); ½ cup Parmesan cheese (freshly shaved or more to taste); ⅓ cup mayonnaise; ¼ cup Parmesan cheese (freshly grated); 1 clove garlic; ½ large lemon (juiced); 1 ½ tsp Dijon mustard; ½ tsp salt; 1-2 anchovies fillet (or 1 1/2 tsp anchovy paste); ¾ cup gluten-free panko; 1 teaspoon garlic powder; 2 tablespoons unsalted butter

This Radicchio Caesar Salad with Toasted Garlic Panko is far from your average Caesar salad recipe! Tossed in a homemade Caesar dressing, shaved parmesan, and toasted garlic panko breadcrumbs, every bite of this simple salad is packed with flavor.

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large white platter holding a white and purple radicchio salad topped with toasted breadcrumbs.

Caesar salad with radicchio

Ready to change things up? This Radicchio Caesar Salad with Toasted Garlic Panko is creamy, bright, and punchy. It’s far from your everyday Caesar salad recipe!

Making a salad with radicchio means every bite will have strong flavors and a slight bitterness. This is complemented by the creamy homemade Caesar salad dressing and crunchy, buttery toasted panko breadcrumbs. It’s a surprisingly simple salad with bold flavors!

Each element of this radicchio salad recipe can be prepared ahead of time, meaning you can stress less and focus on the main event. It goes so well with more fresh Mediterranean recipes, like my Garlic Grilled Shrimp and Steamed Artichokes!

womans hands using a fork to take bites from a purple and white radicchio salad on a white plate.

What is radicchio?

Radicchio looks just like red cabbage because of its large red leaves and white veins, but it’s actually a type of chicory. These leaves are very crunchy and have a strong bitter flavor which can help tone down the richness in a lot of Italian dishes, like risotto or pasta.

If you have leftover radicchio laying around, grill or roast it and serve it along with meat and other roasted vegetables. It becomes so tender and savory when cooked!

close up on a radicchio salad on a white platter topped with breadcrumbs and shaved parmesan.

Radicchio Caesar salad ingredients

Radicchio – Or use kale, romaine, or another chicory variety (such as endive, frisée, or escarole) as a substitute.

Parmesan – Use a block of good quality parmesan instead of pre-grated cheese.

Caesar dressing – My homemade caesar salad dressing is easy to make ahead of time so you can whip up this salad in no time. It’s naturally keto, gluten free, and low carb, so everyone can enjoy some!

Panko breadcrumbs – Use regular or gluten free panko breadcrumbs as the crunch in this easy caesar salad.

Garlic powder and butter – To mix with the panko.

individual white bowls holding breadcrumbs, cheese, caesar dressing, and butter next to a sliced purple radicchio.

How to make a radicchio caesar salad

This is probably the easiest Caesar salad you’ll ever make! Every element can be prepared ahead of time and tossed together at a moment’s notice, making it the best salad for stress-free dinner parties or special occasions.

Make the Caesar dressing.
If you haven’t already, make a batch of this homemade Caesar dressing for the salad.
Prepare the radicchio.
Add cold water and ice to a bowl. Cut the radicchio into quarters and cut off the core. Cut the quarters into halves and place them in the bowl of ice water for 15 minutes to remove the bitterness.
Toast the panko breadcrumbs.
Melt the butter in a skillet over medium-low heat. Add the panko breadcrumbs and garlic powder. Cook until the breadcrumbs are toasted and lightly browned.
Assemble the salad.
Dry the radicchio leaves really well and toss them in a bowl with the Caesar dressing. Add the toasted panko and shaved parmesan, then serve and enjoy!

using a knife to chop purple radicchio on a wood board.

chopped purple radicchio leaves in a white bowl of ice water.

white spatula pushing golden brown breadcrumbs around in a metal skillet.

purple radicchio leaves in a salad spinner.

Make ahead tips

Every element of this salad can be prepared ahead of time and stored away for later. When you’re ready to eat, toss everything together and enjoy!

Radicchio leaves: Soak the radicchio leaves, dry them well, and store them in a ziplock bag in the fridge for 4 to 5 days ahead.

Salad dressing: Store the dressing in an airtight container in the fridge for up to 2 weeks or freeze it in ice cube trays.
Toasted panko: Keep the garlic panko in an airtight container at room temperature for 1 to 2 days.

Frequently asked questions

How do you make radicchio taste better?

Soaking the radicchio leaves in ice water for at least 15 minutes will remove a lot of the natural bitter flavor, helping it taste a lot more delicious when eaten raw.

Can you eat radicchio raw?

Radicchio is served raw in this salad recipe but is soaked in ice water first to remove some of the strong bitter flavors.

How do you cut radicchio?

First, chop the radicchio horizontally into quarters. Cut those quarters into halves and cut off the core on the bottom end. You can leave them as-is if you prefer larger leaves or continue cutting the halves vertically for smaller bites.

Are radicchio and red cabbage the same?

Red cabbage and radicchio look alike but are part of two separate “families”. Red cabbage is a type of cabbage and is used in slaws, stir fries, salads, or soup.

Radicchio is a leafy chicory with a punchy, bitter flavor. You’ll usually find it in Mediterranean or Italian recipes, either raw or cooked.

purple radicchio salad on two white plates next to a large white platter with more salad.

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Did you try this Radicchio Caesar Salad with Toasted Garlic Panko? Let me know what you think by leaving a comment below and giving this recipe a rating! Don’t forget to take a picture tag me on Instagram or use #lenaskitchenblog to be featured in my stories! I love seeing what you come up with!