Ingredients

1 head radicchio (large, cored and cut into quarters)

½ cup Parmesan cheese (freshly shaved or more to taste)

⅓ cup mayonnaise

¼ cup Parmesan cheese (freshly grated)

1 clove garlic

½ large lemon (juiced)

1 ½ tsp Dijon mustard

½ tsp salt

1-2 anchovies fillet (or 1 ½ tsp anchovy paste)

¾ cup gluten-free panko

1 teaspoon garlic powder

2 tablespoons unsalted butter

Instructions

Step 1: Prepare the radicchio by cutting it into quarters and removing the core, then cut each quarter in half again. Place the pieces in a large bowl filled with ice water. Using your hands, separate the leaves and gently squeeze them to reduce bitterness. Let soak for at least 15 minutes.

Step 2: Dry the radicchio leaves thoroughly using a salad spinner or kitchen towel. They can be stored in a ziplock bag for up to 4-5 days after drying.

Step 3: Make the toasted garlic panko by melting butter in a small pan over medium-low heat. Stir in garlic powder, then add the panko crumbs. Cook while stirring frequently until golden and toasted. Remove from heat and let cool.

Step 4: Prepare the classic Caesar dressing by combining mayonnaise, grated Parmesan, garlic, lemon juice, Dijon mustard, salt, and anchovies (or anchovy paste) in a large jar. Using an immersion blender, blend until the dressing emulsifies, about 15-30 seconds.

Step 5: Taste the dressing and adjust seasoning if necessary, adding more anchovy, salt, or lemon to your preference.

Step 6: Toss the dried radicchio with the dressing, massaging it into the leaves for full flavor coverage. Sprinkle toasted garlic panko and shaved Parmesan on top, lightly toss, and transfer to a serving platter.

Tips & Variations

For extra crunch, add toasted nuts like walnuts or pine nuts alongside the panko.

If you prefer a milder taste, soak the radicchio longer in ice water to further reduce bitterness.

Use anchovy paste for quicker preparation and even distribution in the dressing.

Swap gluten-free panko for regular panko if gluten is not a concern.

Storage

Store leftover dressing in an airtight container in the refrigerator for up to 2 weeks. Keep the prepared salad components separate until serving to maintain freshness—dressing and radicchio can be combined just before eating. Toasted garlic panko can be stored in an airtight container at room temperature for up to 3 days. Reheat gently in a pan if desired.

FAQs

Can I use a different type of lettuce instead of radicchio?

Yes, you can substitute with romaine or kale for a milder flavor, but radicchio provides the characteristic bitterness that balances well with the creamy dressing.