Ingredients

1 head radicchio (large, cored and cut into quarters)

½ cup Parmesan cheese (freshly shaved or more to taste)

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 1/2 tsp anchovy paste)

¾ cup gluten-free panko

1 teaspoon garlic powder

2 tablespoons unsalted butter

Instructions

Step 1: Prepare the radicchio by cutting it into quarters, removing the core, then halving each quarter. Place the pieces in a large bowl of ice cold water. Separate the leaves with your hands and squeeze gently to release some bitterness. Let soak for at least 15 minutes.

Step 2: Drain the radicchio and dry thoroughly using a salad spinner or clean kitchen towel. The leaves can be stored dried in a ziplock bag for up to 4-5 days if preparing ahead.

Step 3: Toast the garlic panko by melting butter in a small pan over medium-low heat. Stir in garlic powder, then add the panko crumbs. Cook, stirring frequently, until the crumbs are golden brown and toasted. Transfer to a bowl and let cool.

Step 4: Make the dressing by combining mayonnaise, grated Parmesan, garlic clove, lemon juice, Dijon mustard, salt, and anchovies (fillets or paste) in a large jar. Use an immersion blender to blend until the dressing is smooth and emulsified, about 15-30 seconds.

Step 5: Taste the dressing and adjust seasoning if needed, adding more anchovy, salt, or lemon as desired. Keep dressing refrigerated and use within two weeks.

Step 6: Toss the dried radicchio with enough dressing to coat well, massaging it into the leaves. Add the toasted garlic panko and shaved Parmesan, then lightly toss. Serve the salad on a platter and enjoy.

Tips & Variations

If you prefer a milder salad, soak the radicchio a bit longer or rinse it with cold water again after soaking to reduce bitterness.

For extra flavor, add a squeeze of fresh lemon or a sprinkle of cracked black pepper just before serving.

You can substitute anchovy paste with capers for a vegetarian but still savory alternative.

Use homemade gluten-free panko or store-bought depending on your preference and dietary needs.

Storage

Store any leftover dressing in a sealed container in the refrigerator for up to two weeks. The prepared salad is best enjoyed immediately to maintain crispness, but radicchio separated and dried can be stored in the fridge for 4-5 days. Toasted garlic panko should be kept in an airtight container at room temperature for up to 3 days and refreshed by briefly toasting before use.

FAQs

Can I use a different type of lettuce instead of radicchio?

Yes, you can substitute radicchio with romaine or other crisp lettuces, but the salad will lose some of its characteristic bitterness and bold flavor.

How do I prevent the panko from burning while toasting?

Toast the panko on medium-low heat and stir frequently to encourage even browning. Removing it from the heat as soon as it turns golden helps avoid burning.