Mediterranean Radicchio Salad with Olives and Tarragon Vinaigrette Recipe
Introduction
This Mediterranean Radicchio Salad with Olives and Tarragon Vinaigrette is a vibrant and refreshing dish perfect for a light lunch or a flavorful side. The bitterness of radicchio is balanced by creamy manchego, crunchy almonds, and a tangy tarragon dressing, creating a delightful mix of textures and flavors.
Ingredients
- 2 small heads radicchio
- ½ cup castelvetrano olives, sliced
- ¼ cup marcona almonds, chopped (or substitute with regular unsalted almonds)
- ⅓ cup gluten-free panko breadcrumbs, toasted
- ½ cup manchego cheese, shaved
- ¼ cup creamy tarragon dressing
Instructions
- Step 1: Cut the radicchio into quarters and remove the core from each piece.
- Step 2: Place the radicchio in a large bowl filled with ice-cold water. Gently squeeze the radicchio with your hands to help release some of the bitterness.
- Step 3: Drain the radicchio using a salad spinner or pat it dry gently with a towel.
- Step 4: In a large bowl, add the creamy tarragon dressing and then the radicchio. Toss gently to coat the leaves evenly.
- Step 5: Add the sliced olives, chopped almonds, and toasted breadcrumbs to the bowl. Toss once more to combine all ingredients thoroughly.
- Step 6: Transfer the salad to a serving platter and sprinkle the shaved manchego cheese on top. Serve immediately and enjoy.
Tips & Variations
- For an extra burst of flavor, add a squeeze of fresh lemon juice to the dressing before tossing the salad.
- Substitute marcona almonds with toasted walnuts or pine nuts for a different crunch and flavor.
- To make the salad vegan, replace manchego cheese with a plant-based cheese alternative and use a vegan creamy dressing.
Storage
Store leftover salad in an airtight container in the refrigerator for up to 1 day. To keep the salad fresh, store the dressing separately and toss just before serving. If refrigerated after mixing, the radicchio may become slightly soggy. Reheat is not recommended as this salad is best served fresh and cold.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular radicchio instead of small heads?
Yes, you can use regular radicchio heads. Just adjust the quantity according to the size and taste, and be sure to remove the core and rinse well to reduce bitterness.
What can I substitute for castelvetrano olives?
If castelvetrano olives aren’t available, green olives or Kalamata olives can be used. Keep in mind that Kalamata olives have a stronger flavor, so use slightly less if preferred.
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Mediterranean Radicchio Salad with Olives and Tarragon Vinaigrette Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A refreshing Mediterranean Radicchio Salad featuring crisp radicchio leaves treated to remove bitterness, combined with briny Castelvetrano olives, crunchy marcona almonds, toasted gluten-free panko breadcrumbs, and tangy manchego cheese. The salad is perfectly dressed with a creamy tarragon vinaigrette, creating a harmonious balance of flavors and textures that is ideal as a light lunch or vibrant side dish.
Ingredients
Salad Ingredients
- 2 small heads radicchio
- ½ cup Castelvetrano olives, sliced
- ¼ cup marcona almonds, chopped (or regular unsalted almonds)
- ⅓ cup gluten-free panko breadcrumbs, toasted
- ½ cup manchego cheese, shaved
- ¼ cup creamy tarragon dressing
Instructions
- Prepare the radicchio: Cut the radicchio into quarters and carefully remove the core from each quarter to eliminate tough parts.
- Reduce bitterness: Place the radicchio pieces into a large bowl of ice-cold water. Using your hands, gently squeeze and massage the radicchio to help release some of its natural bitterness.
- Dry the radicchio: Drain the radicchio and use a salad spinner to spin out excess water thoroughly. Alternatively, pat the leaves dry gently with a clean kitchen towel to ensure they are not soggy.
- Toss with dressing: Place the dried radicchio in a large bowl, add the creamy tarragon dressing, and toss gently to coat the leaves evenly without bruising them.
- Add other ingredients: Add the sliced Castelvetrano olives, chopped marcona almonds, and toasted gluten-free panko breadcrumbs to the bowl. Toss everything again gently to combine all flavors and textures.
- Serve: Transfer the salad to a serving platter or bowl and generously top with shaved manchego cheese. Serve immediately for the best texture and flavor experience.
Notes
- To toast the gluten-free panko breadcrumbs, heat a dry skillet over medium heat and stir the crumbs often until golden and crisp, about 3-5 minutes.
- If you prefer, regular almonds can be substituted for marcona almonds without significantly changing the flavor profile.
- The ice-cold water soak helps mellow the natural bitterness of radicchio, making the salad more palatable.
- This salad is naturally gluten-free as long as gluten-free panko breadcrumbs are used.
- Additions such as a squeeze of fresh lemon juice or a sprinkle of cracked black pepper can elevate the flavors further.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Keywords: Mediterranean salad, radicchio salad, tarragon vinaigrette, gluten-free salad, marcona almonds, manchego cheese, healthy salad
