Description
A vibrant and crunchy Radicchio and Endive Salad featuring a tangy miso dressing, toasted garlic lemon panko breadcrumbs, and shaved parmesan, balanced with fresh herbs for a refreshing bite.
Ingredients
Scale
Salad Greens
- 2 heads endive, washed and stems removed
- 1 head radicchio, washed and torn
- Shaved parmesan cheese
- Torn parsley and basil leaves
Breadcrumbs
- 1 teaspoon olive oil
- 1 cup panko breadcrumbs
- 2 garlic cloves, grated
- 1/2 lemon zest
- 1/2 lemon juice (from one half of lemon)
- Salt and pepper to taste
Miso Dressing
- 1/4 cup mayonnaise
- 2 tablespoons miso paste
- 1 tablespoon dijon mustard
- 1 garlic clove, grated
- 1 teaspoon worcestershire sauce
- 1 tablespoon shredded parmesan
- 1/4 cup extra virgin olive oil
- 1/2 lemon juice (juice from the other half of lemon)
- Salt and pepper to taste
Instructions
- 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 occasionally to prevent burning. Remove from heat, squeeze in lemon juice, and set aside to cool.
- Prepare the dressing: In a small bowl, whisk together mayonnaise, miso paste, dijon mustard, grated garlic, worcestershire sauce, shredded parmesan, extra virgin olive oil, and lemon juice. Season with salt and pepper to taste. Set aside.
- Prep the greens: In a large bowl, wash and dry the endive and radicchio thoroughly. Season with salt, pepper, and a drizzle of olive oil, tossing gently to coat.
- Combine the salad: Add shaved parmesan, torn parsley, torn basil, cooled breadcrumbs, and the prepared miso dressing to the greens. Toss well to combine all ingredients evenly.
- Serve the salad: Arrange the salad in layers on a serving platter. Finish with an extra drizzle of dressing, a sprinkle of breadcrumbs, and shaved parmesan for garnish. Serve immediately.
Notes
- Toast breadcrumbs carefully and stir often to prevent burning.
- Use fresh lemon juice for best flavor balance between the breadcrumbs and dressing.
- Dressing can be prepared ahead and refrigerated for up to 2 days.
- Parmesan can be substituted with vegan cheese for a vegan modification, but dietary category may differ.
- This salad is best served fresh to maintain crispness of greens and breadcrumbs.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Italian-inspired
Keywords: Radicchio salad, endive salad, miso dressing, panko breadcrumbs, parmesan salad, easy salad recipe, vegetarian salad
