Ingredients
Salad
- 1 head radicchio (large, cored and cut into quarters)
- ½ cup Parmesan cheese (freshly shaved or more to taste)
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 ½ tsp anchovy paste
Toasted Garlic Panko
- ¾ cup gluten-free panko
- 1 teaspoon garlic powder
- 2 tablespoons unsalted butter
Instructions
- Prepare Radicchio: Cut the radicchio into quarters, remove the core, then halve each quarter. Place radicchio in a large bowl with cold water and ice. Separate the leaves with your hands and gently squeeze to release some bitterness. Soak for at least 15 minutes to mellow the flavor.
- Dry Radicchio: Remove radicchio leaves from water and dry thoroughly using a salad spinner or kitchen towels. The leaves can be stored dried in a ziplock bag in the refrigerator for up to 4-5 days if prepared ahead.
- Make Garlic Panko: While radicchio soaks, melt butter and garlic powder in a small pan over medium-low heat. Add the gluten-free panko crumbs and stir continuously until golden brown and toasted to avoid burning. Transfer to a bowl and let cool.
- Prepare Caesar Dressing: Combine mayonnaise, grated Parmesan, garlic, lemon juice, Dijon mustard, salt, and anchovies (fillets or paste) in a large mason jar. Use an immersion blender to emulsify the ingredients by pulsing up and down for 15-30 seconds until smooth.
- Adjust Dressing Seasoning: Stir the dressing and taste. Adjust seasoning by adding more anchovies, salt, or lemon juice as preferred to achieve the ideal flavor balance.
- Toss Salad: In a large bowl, toss the dried radicchio with the Caesar dressing, massaging the dressing into the leaves for maximum flavor absorption. Add the toasted garlic panko and shaved Parmesan cheese. Lightly toss again.
- Serve: Transfer the salad to a serving platter and enjoy immediately for optimal crispness and flavor. Keep leftover dressing refrigerated and consume within two weeks.
Notes
- Soaking radicchio in ice water helps reduce its bitterness for a balanced flavor.
- Toasting the panko with garlic powder adds a crunchy texture and savory aroma.
- Use gluten-free panko to keep the recipe gluten-free.
- The dressing can be stored in the refrigerator for up to 2 weeks.
- For stronger umami, increase anchovy amounts cautiously to taste.
- Drying the radicchio well is crucial to prevent soggy salad.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
