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Lena's Kitchen

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Home » Weeknight Meals » Salads

Radicchio Caesar Salad with Toasted Garlic Panko

Posted: November 22, 2021 by lena gladstone | Updated: December 29, 2021

103 shares

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!

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

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!

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

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.
using a knife to chop purple radicchio on a wood board.
using a knife to chop purple radicchio on a wood board.
chopped purple radicchio leaves in a white bowl of ice water.

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.

  1. Make the Caesar dressing.

    If you haven’t already, make a batch of this homemade Caesar dressing for the salad.

  2. 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.

  3. 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.

  4. 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!

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

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.

More salad recipes you’ll love

  • Mediterranean Chopped Salad
  • Peach Burrata Salad
  • Broccoli Brussels Sprouts Salad
  • Loaded Chicken Salad

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!

Radicchio Caesar Salad with Toasted Garlic Panko

4.7 from 17 votes
Prep Time: 5 minutes mins
Cook Time: 5 minutes mins
Resting Time: 15 minutes mins
Total Time: 25 minutes mins
Servings: 6 servings
Author: Lena Gladstone
Print Recipe Pin Recipe Rate this Recipe
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.

Ingredients

Radicchio Salad

  • 1 head radicchio, large, cored and cut into quarters
  • ½ cup Parmesan cheese, freshly shaved or more to taste

Classic Homemade Caesar Dressing

  • 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

Toasted Garlic Panko

  • ¾ cup gluten-free panko
  • 1 teaspoon garlic powder
  • 2 tablespoons unsalted butter

Instructions

Radicchio Salad

  • In a large bowl add cold water and ice. Cut the radicchio into quarters and then cut off the core. Then cut into halves again.
  • Add the radicchio to the ice water, with your hands separate the leaves and then squeeze them a bit to help release the bitterness. Let it sit in the ice cold water that covers the lettuce all the way for at least 15 minutes.
  • Use either a salad spinner or a kitchen towel to dry the leaves fully. (Can be done ahead of time and stored after drying for up to 4-5 days in a ziplock bag.)
  • Prepare the dressing and toast the panko.
  • Toss the salad with dressing, I like to massage the dressing into the leaves. Add panko and Parmesan cheese, lightly toss and add to a platter.

Toasted Garlic Panko

  • While the lettuce is resting, make the garlic panko. In a small pan, melt the butter along with the garlic powder. Add in the panko crumbs. Cook on medium-low heat until browned and toasted. Making sure to move around to prevent burning. Remove into a bowl and let cool.

Classic Homemade Caesar Dressing

  • Add all of the ingredients to a large mason jar.
  • Use an immersion blender to blend all of the ingredients together. Pull the blender up and down until the dressing has emulsified. Blending will only take around 15-30 seconds.
  • Stir the dressing, and taste to adjust the seasoning if needed. Tasting is key to achieving the perfect taste. You may want a little more anchovy, salt, or lemon.
  • Keep the dressing refrigerated and eat it within 2 weeks.

Notes

Radicchio Tips: To make the salad ahead, soak the radicchio leaves, this is super important to get the bitterness out of the radicchio. Keep it in a ziplock bag a few days in advance.
Dressing: Make the dressing ahead of time. It will last in the fridge for a week in an airtight container.
Panko: Toast the Panko, and keep it in an airtight container for a few days ahead. Leftovers will last in the fridge for at least a month.
Lettuce Substitute: You can use kale or romaine with this as a substitute.
Course: Appetizer, Salad, Side Dish
Cuisine: Italian, Mediterranean
Keyword: 30 minute meal, appetizer, caesar, easy appetizer, healthy salad, italian, mediterranean, salad, side dish, sides

Nutrition

Calories: 265kcal | Carbohydrates: 19g | Protein: 6g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 579mg | Potassium: 181mg | Fiber: 1g | Sugar: 1g | Vitamin A: 238IU | Vitamin C: 9mg | Calcium: 164mg | Iron: 1mg
103 shares

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4.71 from 17 votes (10 ratings without comment)

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Recipe Rating




Reviews
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Comments

  1. Vicki V

    at

    5 stars
    This was my first time trying this salad and it blew me away. So flavorful and good! I’ll definitely be making it again.

    Reply
    • lena gladstone

      at

      It’s one of my favorite salads that I make all the time, so happy that you enjoyed it as much. Happy cooking!

  2. Alina Pipchenko

    at

    5 stars
    I have been on a radicchio salad craze lately, I have tried so many different ones but I always end up coming back to this one. It’s just That good! Has become a staple in our house!

    Reply
    • lena gladstone

      at

      Oh! I’m so glad you enjoyed it! It’s one of our absolute favorites.

  3. Olga

    at

    5 stars
    This salad is AMAZING.

    Reply
  4. Kara

    at

    5 stars
    This is my fav salad on the planet. I’m addicted to it.

    Reply
  5. Inna

    at

    5 stars
    This recipe is delicious! My husband asks for it all the time!

    Reply
    • lena gladstone

      at

      Thank you Inna, so happy to hear that. It’s a staple in our home, I make it a few times a week. Happy Cooking!

  6. Jenny

    at

    5 stars
    Delicious recipe! Very thought out and helpful tips on getting the bitterness out!

    Reply
    • lena gladstone

      at

      Thank you, Jenny, happy to hear that.

    • lena

      at

      Thank you so much Jenny, it’s one of my new favorites to make all the time.

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Welcome, glad you’re here!

Hi, I’m Lena Gladstone, the recipe developer and food photographer behind Lena’s Kitchen. Here you will find approachable food recipes to share with the whole family. Keto friendly, weeknight dinners all made with fresh ingredients. Click here to learn more!

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