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Radicchio Endive Salad with Miso Dressing for Fresh Flavor

Radicchio Endive Salad with
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A vibrant and crunchy Radicchio and Endive Salad featuring a tangy miso dressing, toasted garlic lemon panko breadcrumbs, and shaved parmesan, balanced with fresh herbs for a refreshing bite.

Ingredients

Scale
  • 2 heads endive, washed and stems removed
  • 1 head radicchio, washed and torn
  • Shaved parmesan cheese
  • Torn parsley and basil leaves
  • 1 teaspoon olive oil
  • 1 cup panko breadcrumbs
  • 2 garlic cloves, grated
  • 1/2 lemon zest
  • 1/2 lemon juice (from one half of lemon)
  • Salt and pepper to taste
  • 1/4 cup mayonnaise
  • 2 tablespoons miso paste
  • 1 tablespoon dijon mustard
  • 1 garlic clove, grated
  • 1 teaspoon worcestershire sauce
  • 1 tablespoon shredded parmesan
  • 1/4 cup extra virgin olive oil
  • 1/2 lemon juice (juice from the other half of lemon)
  • Salt and pepper to taste

Instructions

  1. Heat olive oil in a small skillet over medium heat. Add panko breadcrumbs, salt, pepper, grated garlic, and lemon zest. Toast for 5-6 minutes, stirring occasionally to prevent burning. Remove from heat, squeeze in lemon juice, and set aside to cool.
  2. In a small bowl, whisk together mayonnaise, miso paste, dijon mustard, grated garlic, worcestershire sauce, shredded parmesan, extra virgin olive oil, and lemon juice. Season with salt and pepper to taste. Set aside.
  3. In a large bowl, wash and dry the endive and radicchio thoroughly. Season with salt, pepper, and a drizzle of olive oil, tossing gently to coat.
  4. Add shaved parmesan, torn parsley, torn basil, cooled breadcrumbs, and the prepared miso dressing to the greens. Toss well to combine all ingredients evenly.
  5. Arrange the salad in layers on a serving platter. Finish with an extra drizzle of dressing, a sprinkle of breadcrumbs, and shaved parmesan for garnish. Serve immediately.

Notes

    Nutrition

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