Dessert

Radicchio and Endive Salad with Miso Dressing Recipe

ByMariam Harutyunyan February 17, 2026February 17, 2026

Introduction

This Radicchio and Endive Salad with Miso Dressing offers a delightful balance of bitter greens and savory flavors. Topped with crunchy lemon-garlic breadcrumbs and shaved parmesan, it’s a refreshing salad that’s perfect for any season.

A white bowl holds a salad with three main layers: the bottom layer is a mix of dark purple and bright yellow-green leafy greens, the middle layer is covered with a creamy light yellow dressing with black pepper specks, and the top layer is sprinkled with light brown crunchy crumbs and thin, wide, pale white cheese slices scattered unevenly. Small fresh green herb leaves are also mixed on top. The bowl sits on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 heads endive, washed and stems removed
1 head radicchio, washed and torn

Shaved parmesan cheese
Torn parsley and basil

1 teaspoon olive oil (for breadcrumbs)
1 cup panko breadcrumbs

2 garlic cloves, grated (for breadcrumbs)
1/2 lemon zest
1/2 lemon juice (for breadcrumbs)

Salt and pepper to taste
1/4 cup mayonnaise
2 tablespoons miso

1 tablespoon dijon mustard
1 garlic clove, grated (for dressing)
1 teaspoon Worcestershire sauce

1 tablespoon shredded parmesan
1/4 cup extra virgin olive oil
1/2 lemon juice (remaining half of lemon for dressing)

Instructions

Step 1: Make the breadcrumbs. Heat olive oil in a small skillet over medium heat. Add panko breadcrumbs, salt, pepper, grated garlic, and lemon zest. Toast for 5-6 minutes, stirring frequently to avoid burning. Remove from heat, squeeze in half a lemon’s juice, and set aside to cool.
Step 2: Prepare the dressing. In a small bowl, whisk together mayonnaise, miso, dijon mustard, grated garlic, Worcestershire sauce, shredded parmesan, extra virgin olive oil, and half a lemon’s juice. Set aside.
Step 3: Prep the greens. In a large bowl, toss the cleaned endive and radicchio with salt, pepper, and a drizzle of olive oil.

Step 4: Combine salad. Add shaved parmesan, torn parsley, torn basil, cooled breadcrumbs, and dressing to the bowl with greens. Toss gently to combine all ingredients well.
Step 5: Serve the salad. Layer the salad on a platter if desired, finishing with extra drizzle of dressing, more breadcrumbs, and shaved parmesan for presentation and added texture.

Tips & Variations

Use toasted walnuts or almonds in place of breadcrumbs for a nutty crunch.

Swap miso for tahini in the dressing for a different depth of flavor.
For a milder salad, substitute radicchio with red leaf lettuce or baby kale.
Adding a handful of cherry tomatoes or roasted beets can add sweetness and color.

Storage

Store leftover salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Toss the salad again before serving if it has wilted slightly. Breadcrumbs are best kept dry and added fresh at serving time to maintain their crunch.