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Lena's Kitchen

Lena's Kitchen

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Home » Weeknight Meals » Salads

Mediterranean Radicchio Salad with Olives and Tarragon Vinaigrette

Posted: February 17, 2022 by lena gladstone | Updated: May 9, 2023

176 shares

This crowd-pleasing Mediterranean Radicchio Salad with Olives is dressed in a creamy Tarragon Vinaigrette. Layered with olives, almonds, breadcrumbs, and Manchego cheese, you can count on this bright and peppery salad when you need an exciting side dish for dinner!

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a large black platter holding a pink radicchio salad topped with shaved white cheese and green olives.

Radicchio salad recipe with olives and almonds

If you’re a fan of bitter and peppery flavors, you’re bound to fall in love with radicchio lettuce. It’s one of my favorite substitutions for leafy greens in traditional salads, like this Radicchio Caesar Salad and Radicchio Salad with Creamy Ranch Dressing. Its natural bitterness is a welcome partner to creamy dressings, vinaigrettes, and toppings.

This bright, bitter, and briny Mediterranean Radicchio Salad with Olives features classic Mediterranean toppings, like Castlevetrano olives, Marcona almonds, and Manchego cheese. In addition, gluten free breadcrumbs on top gives this crowd-pleasing salad an extra satisfying crunch!

No need to worry about this salad tasting too strong or bitter. Soaking the radicchio leaves in ice water beforehand and drizzling the complimentary creamy Tarragon Vinaigrette on top tones down any strong flavors. In the end, you simply have a deliciously tangy, vibrant, and herbaceous salad!

Tools you need for this radicchio salad recipe

  • Mason Jar
  • Peeler
  • Cutting Board
  • Sharp Knife
  • Measuring Spoons
  • Serving Platter
using 2 spoons to toss green olives and breadcrumbs with pink radicchio leaves in a white bowl.

What is radicchio lettuce?

Radicchio is a type of chicory that has large red leaves and white veins, just like red cabbage. The leaves are crunchy with a bitter taste but can add richness to all kinds of meals, like risotto or pasta.

Ingredient notes

  • Radicchio lettuce – Making a salad with radicchio means every bite will have strong flavors and a slight bitterness. It pairs so nicely next to the briny olives and creamy almonds and cheese. When shopping, look for a radicchio that has bright colors and feels firm to the touch.
  • Castlevetrano olives – This is what gives the salad its signature briny flavor. Bon Appetit claims Castelvetrano olives are the best and I couldn’t agree more!
  • Marcona almonds – These buttery, gourmet Mediterranean almonds add so much charm to this salad. Just like Macadamia nuts, the almonds have a sweet flavor and a soft texture. If you can’t find Marcona almonds, feel free to swap them with regular unsalted California almonds.
  • Breadcrumbs – I used gluten free panko breadcrumbs but you can use regular breadcrumbs if you don’t need the salad to be gluten free.
  • Manchego cheese – This Spanish cheese has a subtly sweet flavor and notes of fruits and nuts. If you can’t find Manchego, use freshly shaved parmesan or Pecorino-Romano.
  • Tarragon mustard vinaigrette – This bright, tangy, and herbaceous salad dressing is made with fresh tarragon, mustard, shallots, and red wine vinegar. It can easily be made up to 2 weeks ahead of time so you don’t have to rush when putting the radicchio salad together.
pink radicchio next to white bowls filled with breadcrumbs, green olives, almonds, and salad dressing.

How to make radicchio salad with olives

Serving romesco shrimp or salmon en papillote for dinner? This fancy Mediterranean salad is the perfect side dish! It’s sure to impress all of your guests and is easy to prepare:

  1. Prepare the radicchio lettuce.

    Cut the radicchio into quarters and remove the core, then place the quarters into a large bowl with ice water. Using your hands, squeeze the leaves to help release the bitterness. Dry the lettuce really well with a salad spinner or a clean kitchen towel.

  2. Dress the leaves in tarragon dressing.

    Pour the tarragon salad dressing into a large salad bowl. Add the dried radicchio leaves and toss to coat.

  3. Assemble the salad.

    Layer the olives, almonds, and breadcrumbs on the salad and toss to coat in dressing. To finish, top the salad with shaved manchego cheese, then serve and enjoy!

soaking pink radicchio leaves in a white bowl filled with ice water.
drying pink radicchio leaves in a salad spinner.
using 2 spoons to toss pink radicchio leaves with salad dressing in a white bowl.
using 2 spoons to toss green olives and breadcrumbs with pink radicchio leaves in a white bowl.
a large black platter holding a pink radicchio salad topped with shaved white cheese and green olives.

Making chicory salad ahead of time

To make ahead: You can make the tarragon vinaigrette 2 weeks ahead of time and keep it in your fridge until it’s time to assemble the salad. Otherwise, you can prepare the radicchio and toppings 1 to 2 days ahead and keep them in separate containers in the fridge. Toss everything together right before serving and enjoy!

To store: The assembled salad will hold up for about a day in the fridge but the breadcrumbs will become soggy if it sits for too long.

Frequently asked questions

Can you eat raw radicchio?

Yes, radicchio is often served raw in salads. However, if you prefer to cook it, radicchio can be grilled or sauteed to help remove the bitter flavor.

How can you help radicchio taste less bitter?

The secret to making radicchio less bitter is to soak the leaves in ice water for about 10 minutes. Squeeze the leaves with your hands to drain as much bitterness as possible. As a result of this soak, your radicchio will be tender, slightly peppery, and delicious!

What goes well with radicchio salad?

The bitter and tangy flavors in this salad will cut through richer Mediterranean dishes, like mozzarella arancini, lemon risotto, creamy polenta, and pork chops.

close up on a pink radicchio salad topped with shaved white cheese and green olives.

Looking for more Mediterranean salad recipes?

  • Low Carb Burger Salad
  • Greek Steak Salad
  • Mediterranean Chopped Salad
  • Roasted Salmon Niçoise Salad

Did you try this Mediterranean Radicchio Salad? 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!

Mediterranean Radicchio Salad with Olives and Tarragon Vinaigrette

3.9 from 9 votes
Prep Time: 10 minutes mins
Total Time: 10 minutes mins
Servings: 4 servings
Author: Lena Gladstone
Print Recipe Pin Recipe Rate this Recipe
This crowd-pleasing Mediterranean Radicchio Salad with Olives is dressed in a creamy Tarragon Vinaigrette. Layered with olives, almonds, breadcrumbs, and Manchego cheese, you can count on this bright and peppery salad when you need an exciting side dish for dinner!

Ingredients

  • 2 small heads radicchio
  • ½ cup castelvetrano olives, sliced
  • ¼ cup marcona almonds, chopped (or swap with regular unsalted)
  • ⅓ cup gluten-free panko breadcrumbs, toasted
  • ½ cup manchego cheese, shaved
  • ¼ cup creamy tarragon dressing

Instructions

  • Prepare radicchio by cutting it in quarters, then cutting the core out.
  • Add radicchio to a large bowl with ice-cold water. With your hands, gently squeeze the radicchio to help release bitterness.
  • Using a salad spinner, spin the water out of the radicchio. Or use a towel to gently pat the radicchio dry.
  • Add dressing to a bowl, then add the radicchio. Gently toss with the dressing.
  • Add the olives, almonds, breadcrumbs and toss.
  • Now add to a serving platter and top with shaved manchego cheese. Serve and enjoy.
Course: Appetizer, Salad, Side Dish
Cuisine: Mediterranean, Spanish
Keyword: 30 minute meal, appetizer, easy appetizer, healthy salad, mediterranean, salad, side dish, sides

Nutrition

Calories: 185kcal | Carbohydrates: 12g | Protein: 6g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 403mg | Potassium: 60mg | Fiber: 2g | Sugar: 1g | Vitamin A: 145IU | Vitamin C: 1mg | Calcium: 178mg | Iron: 1mg
176 shares

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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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