Giada’s Radicchio Caesar Salad Recipe – Giadzy

Name: Giada’s Radicchio Caesar Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6

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Bitter greens, especially radicchio, have long been cherished in Italy—not just for their vibrant color and crisp texture, but for their complex flavor (and nutrients!). In the winter months, Italy’s markets overflow with stunning varieties like Treviso and Castelfranco, making it the perfect season to highlight these beloved bitter greens.

Giada’s wintery, pretty-in-pink take on Caesar salad ensures that every bite is evenly coated in flavor—no bland bites here! Instead of traditional croutons, she swaps in crispy, garlicky breadcrumbs that add the perfect crunch on every leaf. This salad uses our long-loved Greek yogurt dressing for a creamy, tangy Caesar that’s packed with protein… but it’s so rich and flavorful, you’d never guess it’s a lighter twist.

Giada’s Radicchio Caesar Salad

Rated 5.0 stars by 1 users

Prep Time

15 minutes

Cook Time

10 minutes

Ingredients

For The Breadcrumbs:

3 tablespoons extra-virgin olive oil

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4 large garlic cloves, smashed and peeled
1/4 teaspoon red pepper flakes
4 anchovy fillets, or 1 teaspoon anchovy paste
2 cups panko bread crumbs
Grated zest of 2 small lemons
1/2 teaspoon kosher salt

For The Greek Yogurt Caesar Dressing:

1/2 cup Full-Fat Greek Yogurt
Juice from 1/2 lemon (about 1 tablespoon)
2 teaspoons dijon mustard
1 1/2 teaspoons Worcestershire sauce
3/4 teaspoon kosher salt
1 teaspoon anchovy paste
1 tablespoon olive oil
Freshly cracked black pepper (to taste)
1/4 cup finely grated Parmigiano Reggiano cheese

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1-2 tablespoons water for desired consistency

For The Salad:

6 to 8 heaping cups mixed Italian bitter lettuces (such as radicchio, Treviso, or Castelfranco), hand-torn
½ cup finely grated Parmigiano Reggiano, for dusting

Instructions

For the breadcrumbs, in a medium skillet, heat the oil and garlic together over medium heat, stirring until the garlic is golden brown, 3 to 4 minutes. Use a heatproof spatula to press down on the garlic for another minute, then discard the garlic. Add the pepper flakes and anchovies to the pan and cook with the oil, mashing with the spatula until the anchovies are completely melted into the oil. Add the panko and cook, stirring occasionally and then more frequently, until the crumbs are golden brown, about 5 minutes. Remove from the heat and stir in the lemon zest and salt. Set aside.
For the dressing, mix the yogurt, lemon juice, dijon mustard, Worcestershire sauce, salt, pepper, anchovy paste and olive oil in a small bowl until combined. Add the Parmigiano Reggiano and stir until combined. Leave the dressing thick if desired, or add 1-2 tablespoons of water to thin it out slightly.
To assemble the salad, place the hand-torn lettuces in a large serving bowl. Drizzle with the dressing and toss gently to coat. Add a dusting of Parmigiano Reggiano and toss again. Sprinkle the prepared breadcrumbs over the top evenly and serve.