Description
A vibrant and refreshing Mediterranean Radicchio Salad featuring crisp radicchio leaves, briny castelvetrano olives, crunchy marcona almonds, toasted gluten-free panko breadcrumbs, and creamy manchego cheese, all tossed in a luscious tarragon vinaigrette. This salad is perfect as a light lunch or a flavorful side dish, combining bitter, salty, and nutty elements with a creamy dressing for a balanced and satisfying flavor profile.
Ingredients
Salad
- 2 small heads radicchio
- ½ cup castelvetrano olives, sliced
- ¼ cup marcona almonds, chopped (or regular unsalted almonds)
- ⅓ cup gluten-free panko breadcrumbs, toasted
- ½ cup manchego cheese, shaved
Dressing
- ¼ cup creamy tarragon dressing
Instructions
- Prepare radicchio: Cut the radicchio into quarters and remove the tough core from each piece to ensure tenderness.
- Rinse and reduce bitterness: Place the radicchio quarters into a large bowl filled with ice-cold water. Using your hands, gently squeeze the radicchio under water to help remove its inherent bitterness.
- Dry the radicchio: Use a salad spinner to thoroughly spin out all the water from the radicchio leaves. If you don't have a spinner, gently pat the radicchio dry with a clean towel to avoid sogginess.
- Toss with dressing: Pour the creamy tarragon dressing into a large bowl, then add the dried radicchio. Gently toss the leaves with the dressing until every piece is lightly coated and flavorful.
- Add olives, almonds, and breadcrumbs: Incorporate the sliced castelvetrano olives, chopped marcona almonds, and toasted gluten-free panko breadcrumbs into the salad. Toss everything gently to distribute evenly.
- Assemble and serve: Transfer the dressed salad onto a serving platter and sprinkle the shaved manchego cheese on top. Serve immediately and enjoy this fresh Mediterranean delight.
Notes
- To toast gluten-free panko breadcrumbs, heat a dry skillet over medium heat and stir breadcrumbs until golden and crisp, about 3-5 minutes.
- You can substitute marcona almonds with regular unsalted almonds if needed.
- If you prefer a vegan version, substitute the manchego cheese with a plant-based cheese alternative and choose a vegan creamy tarragon dressing.
- For added texture, consider sprinkling some toasted seeds like pumpkin or sunflower seeds.
- Serve the salad immediately after adding the manchego cheese to preserve the texture and freshness.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
