Radicchio Salad

4.67 from 3 votes

This Radicchio Salad is filled with crisp lettuce, radicchio, cherry tomatoes, onions, lots of salami, and of course a heaping amount of cheese and breadcrumbs, all mixed in a delicious Red Wine vinaigrette.

Prep Time10

Total Time10

Course: Salad, Dinner, Lunch

Cuisine: Italian

Servings: people

Author: Gaby Dalkin

Ingredients

¼ red onion thinly sliced
2 heads little gem lettuce torn into pieces
1 head radicchio torn into pieces
1 pint cherry tomatoes halved
15 ounces canned chickpeas, rinsed and drained
8 ounces freshly grated parmesan cheese or ricotta salata
4 ounces Genoa Salami chopped
5 whole pepperoncini's, (stems discarded), cut into thin slices (about ¼ cup)

For the Vinaigrette

1 lemon juiced
3 tablespoons red wine vinegar
6 tablespoons olive oil
1 shallot finely chopped
2 cloves garlic finely chopped
kosher salt and freshly cracked black pepper to taste

For the Toasted Breadcrumbs

2 tablespoons unsalted butter
1 tablespoon olive oil
⅓ cup panko bread crumbs

Instructions

Combine all the ingredients for the vinaigrette in a small bowl and whisk to combine. Season with salt and pepper as needed
Combine everything for the salad in a large bowl except half of the grated parmesan or ricotta salata. Season with salt to taste, and toss to thoroughly combine. Drizzle 6 tablespoons of the vinaigrette over the salad and toss gently to coat the salad evenly. Taste, and add more vinaigrette as needed, plus salt and pepper/
Transfer the salad to a large platter and sprinkle with the extra grated/shredded ricotta salata and toasted buttered breadcrumbs

To make the Toasted Breadcrumbs

Place a large non-stick skillet over medium heat with the olive oil and butter. Add the panko bread crumbs and sauté for 2-4 minutes until it starts to turn golden brown. Remove from heat and transfer to a paper towel lined plate to drain any excess oil. Use as needed

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