Winter Caesar Salad with Radicchio & Fennel
This stunning radicchio & fennel Caesar salad recipe is a gorgeous side dish for fall or winter! The combination of kicky bright flavors of the salad pairs perfectly with the mild Caesar dressing.
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Servings: 6 servings
Ingredients
For the Salad
- ½ cup Parmesan cheese
- 1 small head radicchio cored and torn into large pieces
- 4 ounces greens mix like spring mix or arugula spinach
- 1 small fennel bulb very thinly sliced (fronds reserved)
- ½ small red onion very thinly sliced
- ¼ cup roasted pistachios chopped
For the Dressing
- ½ cup mayonnaise
- 1 garlic clove grated
- 2 anchovy fillets mashed to a paste
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 tablespoon lemon juice
- 1 tablespoon red wine vinegar
- ¼ cup grated Parmesan
- ¼ teaspoon freshly ground black pepper
Instructions
- Heat oven to 375°F. On a parchment-lined sheet pan, mound 1 tablespoon portions of grated Parmesan and flatten slightly.
- Bake for 5 to 7 minutes until bubbling and golden. Cool completely before removing. Break into pieces if desired.
- Combine the radicchio and greens on a large platter. Top with the sliced fennel and onion.
- In a bowl, add the mayonnaise, parmesan, garlic, anchovy paste, Dijon mustard, Worcestershire, lemon juice, red wine vinegar, and black pepper. Whisk till combined.
- Pour the dressing over the salad and toss to combine.
- Add pistachios, parmesan crisps, and fennel fronds and toss lightly.
- Serve immediately.
Notes
Storage - leftovers can be saved for up to 3 days in the refrigerator in an airtight container.
Nutrition
Serving: 1g | Calories: 230kcal | Carbohydrates: 7g | Protein: 7g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 18mg | Sodium: 374mg | Potassium: 300mg | Fiber: 2g | Sugar: 3g | Vitamin A: 404IU | Vitamin C: 11mg | Calcium: 171mg | Iron: 1mg