Tasty Radicchio Salad

January 19, 2012

Author Notes: This is my take on my favorite radicchio salad, from Tasty N Sons in Portland. The bitter radicchio is brilliantly tempered by a tangy, creamy dressing, nutty parmesan cheese, and salty olives. I found some applewood smoked green olives that are to-die-for, but any briny green olive will do (hold the pimento!) I hope my version is a reasonable approximation of the original!
hardlikearmour

Serves: 4 to 8, depending on course

Ingredients

For the salad

  • 3 1/2-inch thick slices sandwich bread
  • 2 tablespoons extra virgin olive oil
  • kosher salt
  • coarsely ground black pepper
  • 2 medium heads radicchio (3/4- 1 lb total)
  • green olives
  • 1 oz parmesan, finely grated

For the dressing

  • 1 lemon
  • 1 medium garlic clove
  • ½ teaspoon kosher salt
  • ¼ teaspoon coarsely ground black pepper
  • ¼ teaspoon sugar
  • 3 tablespoons mayonnaise
  • ¼ cup extra virgin olive oil
In This Recipe

Directions

  1. To prep the salad: Preheat oven to 375º F. Tear sandwich bread into quarters. Place bread in food processor and pulse to coarse crumbs. Transfer to a medium bowl. Drizzle with 1 tablespoon olive oil, then stir well. Repeat with remaining tablespoon olive oil. Season generously with salt and pepper, then stir well. Transfer crumbs to a rimmed baking sheet in a single layer. Bake until golden brown and crisp – about 8 to 10 minutes – stirring several times. The smaller crumbs will brown more than the larger ones, so take care, and pull them before they burn. Remove from oven and allow to cool on the baking sheet. Turn off oven.
  2. Meanwhile remove any wilted outer leaves from the radicchio. Quarter the heads, and remove the stem. Halve each quarter lengthwise, then cut crosswise into 2 to 3 chunks so pieces are bite-sized. Transfer radicchio to the basket of a salad spinner. Place the basket into the bowl of the salad spinner and fill with very cold water. Set aside.
  3. Coarsely chop enough olives to measure a heaping 1/3rd cup (more or less to taste.) Set aside.
  4. To make the dressing: Wash lemon thoroughly, then zest. Place zest in bowl you used for seasoning the bread crumbs. Juice the lemon and add 2 tablespoons of the juice to the bowl with the zest. Mince the garlic. Sprinkle minced garlic with kosher salt, and use the flat surface of a chef's knife to scrape the garlic and salt back and forth to form a paste. Transfer the paste to the bowl with the lemon. Add the black pepper and sugar. Whisk mayonnaise into the mixture until smooth. Slowly whisk in the olive oil. Taste and adjust with salt, sugar, pepper, or lemon juice as desired.
  5. To assemble the salad: Drain the radicchio and spin it dry. Transfer to a large bowl. Add most of the chopped olives, all of the parmesan, and all of the dressing. Toss well to combine and lightly coat radicchio with dressing. Add most of the bread crumbs, and toss again. Taste and adjust seasoning with salt or pepper if needed. Transfer to a serving bowl and sprinkle with reserved bread crumbs and chopped olives. Serve.

More Great Recipes:
Salad|Mayonnaise|Radicchio|Vegetable|Vegetarian

Reviews (10) Questions (0)

10 Reviews

Carrie B. April 3, 2015
I just ate this last week and can't wait to serve it at Easter. Can you make the dressing ahead of time? Just trying to do a bit of prep. I did the bread crumbs
 
Author Comment
hardlikearmour April 4, 2015
Sure! Just store it in a jar and shake well before using. Glad you enjoyed it :-)
 
Sure February 16, 2013
Oops, white!
 
Sure February 16, 2013
Tasty and Sons uses tarragon, as well as whit wine vinegar in their dressing. Also, Parmesan cheese.
 
Author Comment
hardlikearmour February 16, 2013
Aaah! Thanks for the info. I just add the parmesan with the dressing to the greens. I'll probably stick with the lemon, because I like it with the bitter greens and the olives, but will definitely add some tarragon to the dressing -- in my mind the licorice flavor will go perfectly with everything.
 
Miranda R. January 20, 2012
I am NUTS about that salad- thanks for the recipe!
 
Author Comment
hardlikearmour January 20, 2012
You're welcome! If you try it, let me know how it stacks up. I was going from memory, which is notoriously spotty!
 
Miranda R. January 20, 2012
I definitely will! I will be making it asap. I'm homesick for Portland food all the time, so I'm sure this will hit the spot no matter what.
 
aargersi January 20, 2012
Yum! Love the combo with the bitter and tangy and a little sweet.
 
Author Comment
hardlikearmour January 20, 2012
Thank you, aargersi! I definitely thought of your dandelion greens salad while I was making this, and wondered if I should put an egg on top.