I’ve always been drawn to salads with a twist, and this one is my secret weapon for a light, irresistible meal. I swap out the usual croutons for crushed pita chips, adding a delightful crunch that perfectly complements the crisp romaine and slightly bitter radicchio. Creamy avocado, cucumber, and a mix of lettuces bring a luscious texture, while the seriously addicting dressing ties everything together. It’s my go-to when I want something fresh, flavorful, and easy to whip up. It's a perfect side dish any time of year.

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Chopped Romaine and Radicchio Salad

Servings

6

Prep Time

15 minutes

Image of Chopped Romaine and Radicchio Salad

Ingredients

  • 2 tablespoons whole grain mustard
  • 1/4 cup freshly grated parmesan cheese
  • 1 tablespoon champagne vinegar
  • 3 tablespoons extra virgin olive oil
  • 1/4 teaspoon kosher salt
  • 2 hearts of romaine lettuce
  • 1 large head radicchio lettuce
  • 1/4 cup chopped basil
  • 1/2 English cucumber (peeled and diced)
  • 1 avocado (pitted, scooped and diced)
  • 2 cups pita chips (crushed)
  • 1/4 teaspoon salt

Instructions

  1. As seen on: Giada's Holiday Handbook, Season 2, Episode 5. Christmas at Giada's.
  2. To a jar with a tight fitting lid, add the mustard, parmesan, champagne vinegar, olive oil and salt. Screw on the top and shake vigorously to emulsify. Set aside to let the flavors marry.
  3. In a large bowl, toss together the romaine, radicchio, basil, cucumber, avocado and pita chips. Pour the dressing over the salad, sprinkle with the salt and toss gently to coat and combine.
nut free
vegetarian