Radicchio Caesar Salad

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 8 servings
  • Prep: 5 mins
  • Cook: 0 mins

Inspired by Diane Morgan's recipe in "The Christmas Table" (Chronicle Books, 2008), this salad features the bitter flavors of radicchio, contrasting with the rich flavors of a Caesar dressing.


6tablespoons extra-virgin olive oil
2tablespoons red wine vinegar
2tablespoons mayonnaise
4teaspoons fresh lemon juice
2teaspoons anchovy paste
1clove garlic, minced
1/2teaspoon sugar
1/2teaspoon coarsely ground black pepper
3heads heads radicchio (about 1 1/2 pounds), cored, washed and torn into bite-sized pieces
2tablespoons grated Parmigiano Reggiano cheese
2cups plain croutons
1/4teaspoon Coarsely ground black pepper


  1. To prepare dressing, combine all ingredients in a jar; cover tightly and shake vigorously. Refrigerate until ready to use. (The dressing can be made up to 1 day in advance.)
  2. To prepare salad, place radicchio in a large salad bowl. Shake dressing well and pour over salad. Toss until leaves are well coated. Sprinkle with cheese; add croutons and pepper. Toss to combine.

Recipe adapted from The Christmas Table: Recipes and Crafts to Create Your Own Holiday Tradition. © 2008 by Diane Morgan. Used with permission of Chronicle Books LLC.

Nutritional Info *per serving

  • Calories 170
  • Glycemic Load 0
  • Fat 14g
  • Saturated Fat 2g
  • Polyunsaturated Fat 2.5g
  • Monounsaturated Fat 8g
  • Cholesterol 5mg
  • Sodium 320mg
  • Potassium 270mg
  • Carbohydrate 10g
  • Fiber 1g
  • Sugars 1g
  • Protein 3g
  • Trans Fat 0g
  • Vitamin A 0%
  • Vitamin C 15%
  • Calcium 4%
  • Iron 6%