By David Tanis
Updated Oct. 10, 2023
- Total Time
- 10 minutes
- Prep Time
- 5 minutes
- Cook Time
- 5 minutes
- Rating
- 4(121)
- Notes
- Read community notes
Radicchio, once rarely seen (by non-Italians), is now a familiar produce staple, and many farmers’ markets also feature other red-leafed radicchio varietals, such as Treviso or Chioggia. Feel free to mix and match, but pair them with an assertive dressing: The pleasant bitter flavor of the red leaves calls out for something bracing.
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Ingredients
Yield:4 servings
- 2tablespoons lemon juice
- 1tablespoon Dijon mustard
- 2teaspoons chopped anchovy
- 1garlic clove, pounded to a paste
- 3tablespoons extra-virgin olive oil
- Salt and black pepper
- 1head radicchio, leaves separated and torn
- Grated Parmesan, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
111 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 2 grams protein; 138 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Make the dressing: In a small bowl, stir together lemon juice, mustard, anchovy and garlic. Whisk in olive oil. Season lightly with salt and pepper to taste.
Step
2
Place radicchio leaves in a salad bowl. Salt lightly, add half of the dressing and toss. Taste and add more dressing as necessary. Finish with grated Parmesan, if you like.
Ratings
4
out of 5
121
user ratings
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Cooking Notes
Ed Mitchell
Simple and delicious way to serve bitter lettuces. A variety of radicchios makes it more interesting. Half a recipe of dressing is more than enough for two servings (but mash whole garlic clove - easier - and use half).
Kathy
Shaved fennel bulb is a delicious addition to this salad.
Roberto
This looks great! I’m especially keen to try the dressing. I think I will zest the lemon into the mixing bowl in addition to the other steps. Other possibilities include miso or tahini after I try the original.
Dr Mark Haywood
'but mash whole garlic clove'Possibly simpler and more effective to microplane it.Radicchio's just coming into season here in SW France - but it's mainly still coming over the Pyrenees from Spain, so I'll try this in the coming week. Maybe a twist would be grated orange rind and / or a dash of pomegranate molasses
caroljoho
Could you please address what kind of anchovies to use: canned (and already "oiled"? Or (now) readily available fresh?
emily
Delicious! The dressing and cheese perfectly balance the radicchio. Could add some citrus I think for a bit of sweetness. But yummy as is.
Mikhail D (Munich)
Just tried, but left garlic out as my colleagues in Germany don’t like the smell of garlic. Even without garlic it was super delicious for my taste, however my teen son didn’t share my excitement )).
Peter
This is an absolutely phenomenal dressing. Sharp, salty, piquant, deep…I want to just sit with a martini and dip radicchio leaves in this for dinner.
Kathy
Shaved fennel bulb is a delicious addition to this salad.
Alicia
Made this dressing but realized I ran out of Dijon (I know, it’s a crime!) so i replaced it with red wine vinegar and loved it. Used it two days in a row, first on the radicchio and second on a simple arugula salad! Always go for anchovies in a nice tin… makes all the difference in my opinion!
Erin in Napa
Great simple salad. Made it exactly as written and we split it down the middle, the two of us. This is a good recipe because most of the ingredients are items I already have at home. I served it with good amounts of Parmesan and freshly ground black pepper.
Marcella
I added roasted hazelnuts, delish!
Roberto
This looks great! I’m especially keen to try the dressing. I think I will zest the lemon into the mixing bowl in addition to the other steps. Other possibilities include miso or tahini after I try the original.
Dr Mark Haywood
'but mash whole garlic clove'Possibly simpler and more effective to microplane it.Radicchio's just coming into season here in SW France - but it's mainly still coming over the Pyrenees from Spain, so I'll try this in the coming week. Maybe a twist would be grated orange rind and / or a dash of pomegranate molasses
Ed Mitchell
Simple and delicious way to serve bitter lettuces. A variety of radicchios makes it more interesting. Half a recipe of dressing is more than enough for two servings (but mash whole garlic clove - easier - and use half).
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