There’s nothing quite like a salad that steals the show, and this Radicchio Salad with Burrata did exactly that at Friendsgiving last year. Bursting with bright, fresh flavors and a dreamy combination of textures, this is the kind of salad that makes everyone rethink what a salad can be.
Table of Contents
Why I Love This Recipe
When a salad is the star of the show at Friendsgiving, you know it’s legendary. This Radicchio Salad with Burrata is a perfect balance of crisp, bitter winter greens, sweet persimmons, juicy Asian pears, and salty, nutty Parmesan. The creamy burrata takes it over the top, while the tangy vinaigrette and buttery sourdough croutons add layers of flavor and crunch. It’s the ultimate winter salad—bright enough to cut through all the rich winter dishes yet hearty enough to stand on its own.
Post-friendsgiving this was the most requested recipe from all of my friends so I'm happy to report that it's finally got a home here on WGC! And it now reigns supreme with this other winter salad!
Ingredients & Substitutions
- Little gem lettuce
- Winter chicories (such as radicchio, endive, or frisée)
- Persimmon
- Asian pear
- Parmesan cheese
- Burrata
- Lemon
- Red wine vinegar
- Olive oil
- Shallot
- Garlic
- Kosher salt
- Freshly cracked black pepper
- Unsalted butter
- Sourdough bread
How to Make
- In a small bowl, whisk together the lemon juice, red wine vinegar, olive oil, shallot, and garlic. Season with kosher salt and freshly cracked black pepper to taste. Set aside.
- In a large bowl, combine the little gem lettuce, winter chicories, persimmon, Asian pear, and Parmesan cheese. Season with a pinch of kosher salt, then drizzle 6 tablespoons of the vinaigrette over the salad.
- Toss gently to coat the salad evenly. Taste and adjust with more vinaigrette, salt, or pepper if needed.
- Heat a large non-stick skillet over medium heat. Add butter and olive oil. Once melted and bubbling, add the sourdough cubes. Sauté for about 2-3 minutes, stirring frequently, until golden brown.
- Remove from heat and transfer the croutons to a paper towel-lined plate to drain any excess oil.
- Transfer the Radicchio Salad to a large serving platter. Dot with torn burrata pieces and scatter the toasted croutons on top.
Tips & Tricks
- Prep Ahead: The vinaigrette can be made a day in advance and stored in the fridge. Just give it a good shake before using.
- Perfect Croutons: Use day-old sourdough for the best texture. Toast them just until golden and let them drain on a paper towel to keep them crisp.
- Cheese Matters: Freshly grated Parmesan has a better texture and flavor than pre-grated, so take the extra step to grate it yourself.
- Balancing Flavors: If your chicories are extra bitter, a touch more persimmon or Asian pear will help balance the flavors.
- Serving Tip: Assemble the Radicchio Salad with Burrata just before serving to keep the greens crisp and the croutons crunchy.
FAQ's
What is radicchio?
Radicchio is a type of chicory with a slightly bitter flavor and a crisp texture. It’s often used in salads but can also be grilled or roasted to mellow its bitterness.
How do I reduce the bitterness of radicchio?
Soaking radicchio in ice water for 10-15 minutes before using can help tone down its bitterness. Pairing it with sweet or creamy ingredients (like fruit or burrata) also balances the flavor.
What can I substitute for radicchio?
Endive or frisée are great substitutes if you need something with a similar bitter crunch. For a milder option, try baby kale or arugula. If you opt for a mature kale, give it a quick massage with a teaspoon or two of olive oil before adding to the platter.
Can I cook radicchio?
Absolutely! Grilling or roasting radicchio caramelizes its natural sugars and softens its bitterness, making it a great addition to warm dishes.
Similar Recipes
Radicchio Salad with Burrata
Ingredients
For the Salad
- 2 heads little gem lettuce torn into pieces
- 2 heads winter chicories torn into pieces
- 1 persimmon thinly sliced
- 1 asian pear thinly sliced
- 4 ounces freshly grated parmesan cheese
- 8 ounces burrata torn into pieces
For the Vinaigrette
- 1 lemon juiced
- 3 tablespoon red wine vinegar
- 6 tablespoon olive oil
- 2 tablespoon shallot finely chopped
- 2 cloves garlic finely chopped
- Kosher salt and freshly cracked black pepper to taste
For the Toasted Croutons
- 2 tablespoon unsalted butter
- 2 tbsp olive oil
- 1 cup sourdough bread cut into small cubes
Instructions
- In a small bowl, whisk together the lemon juice, red wine vinegar, olive oil, shallot, and garlic. Season with kosher salt and freshly cracked black pepper to taste. Set aside.
- In a large bowl, combine the little gem lettuce, winter chicories, persimmon, Asian pear, and Parmesan cheese. Season with a pinch of kosher salt, then drizzle 6 tablespoons of the vinaigrette over the salad.
- Toss gently to coat the salad evenly. Taste and adjust with more vinaigrette, salt, or pepper if needed.
- Heat a large non-stick skillet over medium heat. Add butter and olive oil. Once melted and bubbling, add the sourdough cubes. Sauté for about 2-3 minutes, stirring frequently, until golden brown.
- Remove from heat and transfer the croutons to a paper towel-lined plate to drain any excess oil.
- Transfer the salad to a large serving platter. Dot with torn burrata pieces and scatter the toasted croutons on top.
Made this last night! Absolutely delicious restaurant quality salad! Will def make again! I couldn’t find persimmons so just used regular pear.