Eat salad but make it interesting! This salad is ANYTHING but boring. Radicchio, the secret "green" that really makes this salad pop. With the addition of a creamy vinaigrette, brown butter breadcrumbs, a ton of manchego cheese, bacon and a 6 minute egg you'll keep going back for seconds.
Where Did This Salad Come From
If you're local to Portland or have ever visited, you may remember the restaurant Tasty n' Sons (Tasty n' Alder). This quintessential brunch spot had some of the best food in the city - sadly it has closed and left a gaping hole in our hearts. The hubs and I used to frequent Tasty n' Alder on his Friday's off - standard ordering included the steak and cheddar eggs with cornmeal cake, the chocolate potato donuts (because of course), potatoes bravas and their radicchio salad. The radicchio salad which we always ordered the large bowl, was SO DANG GOOD! With bacon lardons, a healthy dose of manchego cheese and bread crumbs. It was a meal on it's own.
When they closed, our hearts were sad because we would clearly miss the divine food. I started playing around and buying radicchio because I WANTED THAT SALAD - it was that good! I've made a few different versions and all closely resemble the real deal but something they did or added really made it shine.
This salad is an ode to the original Tasty n' Sons radicchio salad that I clearly miss. It hits all the same notes and is just so good as a meal on it's own, to pair along with pizza night or brunch. I hope you enjoy it as much as we do!
Jump to:
What is Radicchio
So you've heard of radicchio but have never tried it? You may have seen it on the grocery shelves, it resembles a purple cabbage but much smaller in size - almost the size of a large grapefruit. Radicchio is actually having a moment - soon enough it will be the next kale - here's a little spot about growing it in the Pacific NW.
Radicchio is actually part of the chicory family, a group of cabbage-like leafy greens known for their spicy bitterness. That bite and spiciness reminds me of arugula but radicchio is much sturdier of a leaf and can really hold in a salad similar to cabbage.
How to Prepare Radicchio
A spicy, bitter leafy vegetable? So you're thinking why should you eat it? Radicchio can be sauteed or roasted like cabbage or even romaine or endive. But I personally LOVE it raw - however there are a few tips to ensure you enjoy the flavor of radicchio and ensure it isn't too bitter.
Those little heads of radicchio actually produce a TON of salad. 2 small heads will make a big bowl, enough to serve as a meal for 3 people or a side salad for 4-6. The leaves are tightly pressed so when you cut into it it really expands.
Cold Ice Soak to Remove Bitterness
Once cut in half, remove the small core then chop into bite size pieces. At this point, place your pieces into a bowl of cold water, I even add a few ice cubes in there. Allow the radicchio to soak for 30 minutes upto 2 hours (this makes for great meal prep ahead of time). Allowing the leaves to soak in the cold water helps to remove the extreme bitterness from the radicchio and making it more enjoyable raw.
When prepping, begin with your radicchio then move onto your other salad components, when it's time to toss - the leaves will have been soaking long enough!
Ingredients
While this salad does contain bacon I make it OFTEN without the bacon or the eggs. If you're just craving a leafy salad, omit those and even add in some other toppings if you'd like. The dressing is fabulous on any salad so definitely keep it on repeat and in the fridge.
- Radicchio - The star of our dish, this purple cabbage-like vegetable that will hopefully rock your world!
- Bacon - In an effort to recreate Tasty n' Sons version of the famous salad, I'm using some thick cut bacon chunks. They really do add a delicious flavor!
- Panko Breadcrumbs - Panko is my go-to breadcrumb and they make an INCREDIBLE toasted crunchy breadcrumb. You can certainly use bread and toast to make some croutons if you'd prefer. But these little bits stick to the dressing and give you little pops, almost like pop rocks!
- Lemon + Zest - If I'm using the lemon, I'll almost always use the zest to impart more flavor.
- Garlic - A little bit of garlic for the dressing, you can sub toum if you'd prefer.
- Shallot - A little bit from shallot, less potent than onion and minced very fine.
- Mayonnaise - This dressing has a bit of mayo but it's not overpowering - just a few tablespoons.
- Olive Oil - The base to our dressing.
- Dijon Mustard - A hint of dijon mustard for spice.
- Honey - Sweetness to balance the tart dressing.
- White Wine Vinegar - You can also use a red wine vinegar or additional lemon juice.
- Manchego Cheese - Manchego cheese is a lovely hard cheese that has a mild, buttery flavor. If you can't find manchego, you can use parmesan cheese with similar results.
- Kalamata Olives - I love the addition of some kalamata olives for a little brine and bite.
- 6 Minute Eggs - Add in a few eggs to top your salad for a complete meal.*optional
- Butter + Olive Oil
- Salt + Pepper
See recipe card for quantities.
Instructions
Begin by cutting your radicchio in half then remove the core by slicing right along the white - it should be a triangle.
Next flip over and cut each head into slices, then go back through to make cubes.
Place your radicchio leaves into a bowl of cold water, I like using my salad spinner - add a few ice cubes to keep it extra cold. This will help remove some of the bitterness. Allow to sit for 30 minutes - 2 hours.
Drain and spin dry, it could take a few times to remove all the water from the leaves. If you don't have a salad spinner, dry well using clean kitchen towels or paper towels.
Cut your bacon into 1" chunks and cook over medium-high heat, stirring until fully browned and crispy. Remove to paper towel lined plate. Reserve bacon fat if you'd like to use for your breadcrumbs.
If not using bacon fat, add your olive oil and butter to a pan over medium-high heat. Allow to melt then add panko breadcrumbs to your pan. Coat all the panko in the butter/oil and continue stirring until for about 10 minutes until panko is golden brown. Finish with flake salt.
Whisk all your dressing ingredients until fully combined. Adjust your salt and pepper as needed.
Add your dry radicchio to a large bowl then add your manchego cheese and half of your breadcrumbs. Toss to coat your leaves.
Dress salad with about half of your dressing - toss well, taste and add any additional dressing as needed to bowl or individual plates. Top with additional breadcrumbs, manchego and eggs. Enjoy!
Top Tip - Bacon Breadcrumbs
If you want to reserve your bacon fat - you can certainly cook your breadcrumbs directly in it. I would just make sure you have about 3 Tablespoons worth. Cook your bacon - then add your breadcrumbs for some major flavor!
Substitutions and Variations
The dressing for this salad is delicious and can be used on any of your favorite salads - so definitely keep in on hand! Here are a few allergy friendly adaptations:
- Bacon - You can certainly omit the bacon to keep vegetarian, try adding some hot smoked salmon it it's place.
- Breadcrumbs - To keep gluten free, use a gluten free panko or gluten free bread. If you'd like to make traditional croutons, cut thick bread into cubes - about 2 cups worth. Drizzle with about 2 tablespoons of olive oil, salt and pepper. Spread on a sheet pan and bake for 15 minutes at 400 degrees, stirring frequently. Remove when toasted and brown.
- Mayonnaise - I use a vegan mayonnaise since my oldest daughter has an egg allergy. You can also substitute a thick greek yogurt or labneh. Trader Joe's also carries a vegan mayo spread.
- Vinegar - I'm using a white wine vinegar but a red wine vinegar or champagne would work well - I would simply avoid a balsamic since that will be too heavy and change the flavor greatly. You can also add additional lemon juice in its place.
Is Radicchio Good For You
Radicchio is a fabulous winter leafy green that helps promote digestion with antioxidants. It's also a great source of dietary fiber inulin - a type of soluble fiber found in many plants. It is gaining popularity, especially here in the Pacific Northwest, check out this spot on OPB about the farming of Radicchio and other Chicory.
Equipment
It's a salad so not too many things are needed to make it successful, however, there are two items that are at the top of my list. If you have a Homegoods near you, you can usually find these both there as well.
- Salad Spinner - I know they take up a lot of room but if you are a salad eater, I HIGHLY recommend it! I use my multiple times a week to dry any type of lettuce, basil when making pesto, parsley, all the greens! It simply gets the greens nice and dry. If you don't have one, drying with clean kitchen towels is important. Here is my favorite one - I've had it for over a decade!
- Microplane - I feel like this is the tool you register for when you get married and until you start cooking regularly - you have NO IDEA what to do with it! The microplane is fabulous for zesting citrus, zesting garlic to make it ultra fine and in this case we'll also use it to microplane our manchego cheese. This gives you a super fine shred that melds onto the radicchio leaves and dressing. It's quite important! It's also fabulous for getting the garlic nice and fine if you don't have a garlic press or can't mince super fine.
Storage and Make Ahead
Many of these items I will make ahead and store until I'm ready to enjoy the salad, that being said - the salad is quite tasty for a day or two after it's made. It loses a little bit of firmness but not like lettuce, closer to cabbage!
- Radicchio Leaves - You can certainly soak and dry your chopped radicchio ahead of time. Once fully dry - I like to spread on a paper towel and wrap then tuck inside of a ziplock bag, keeping one corner open. This will help keep your radicchio fresh for weeks!
- Bacon - Make ahead and keep in fridge for 7-10 days
- Brown Butter Breadcrumbs - The other reason I prefer these breadcrumbs to croutons is because I can make ahead then stash in the fridge to stay fresh. They don't get soggy or hard and are perfect to top anything from salad to pasta! Pop into a container and good for at least a month in the fridge.
- Dressing - Make the dressing ahead or stash the leftover in a jar in the fridge, good for 2 weeks.
- Salad - The dressed salad is good for a day or two in the fridge, it does not freeze.
FAQ
Of course, this salad is super versatile! I would try with some red cabbage mixed with baby kale as a great option.
The cheese is a crucial part of the salad, but if you have a hard vegan cheese, I don't see why not. You can also try using nutritional yeast in its place. Swap the honey with a bit of sugar or maple syrup. Use all olive oil for your breadcrumbs.
Radicchio will still have a slight bitterness even after soaked in cold water, the flavors of the salad should definitely help mellow it and simply leave a nice bite. Munching on it raw may definitely be a bit more intense.
Yes - when you bring it home, prep, soak and dry it well. When it's fully dry I like to lay the cut pieces in a paper towel then tuck in a ziplock bag, leave a corner open. This will help keep your radicchio fresh for weeks and use whenever you need it.
I hope you enjoy this Radicchio Salad with Manchego Vinaigrette and Bacon as much my family does - feel free to adjust and make your own!
If you make Radicchio Salad with Manchego Vinaigrette and Bacon, please let me know by leaving a rating and review below!
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xoxo,
Cosette
Radicchio Salad with Manchego Vinaigrette and Bacon
Description
This Radicchio salad is bold, tangy and filled with such flavor and umami. Loaded with creamy manchego, bacon and topped with brown butter breadcrumbs and a 6 minute egg.
Ingredients
Salad
- 2 heads of radicchio, core removed, chopped
- 12 ounces thick cut bacon, cut into 1" cubes
- ⅓ cup kalamata olives, sliced in half
- 6 eggs, cooked in the 6 minute method for gooey centers
- 1 cup manchego cheese, microplaned
Breadcrumbs
- 1 cup panko breadcrumbs
- 2 Tablespoons olive oil
- 1 Tablespoon butter
- Flake salt
Dressing
- 1 small shallot, finely minced - about 1 Tablespoon
- 2 cloves garlic, finely minced/garlic press or microplaned - sub 1 teaspoon toum
- Zest and juice of 1 lemon, use microplane to zest lemon then cut and squeeze
- 1 teaspoon dijon mustard
- 2.5 Tablespoons mayonnaise
- 1 Tablespoon honey
- ¼ cup white wine vinegar
- 1 teaspoon kosher salt, more to taste
- 1 teaspoon ground black pepper
Instructions
Salad
- Begin by preparing your radicchio leaves. Cut each radicchio in half then remove the core, it should look like a triangle when removed. Then proceed to slice into long rows and finally go back and cut into cubes. Repeat for 2nd head. Place all your leaves in cold water, add a few ice cubes. I typically do this directly in my salad spinner so I can simply lift to drain. Allow radicchio to sit for 30 minutes up to 2 hours before spinning completely dry.
- 2 heads of radicchio, core removed, chopped
- Prepare your bacon but cutting into 1" cubes - it's great to use a thicker cut bacon for this salad so you get actual chunks. Cook your bacon on a griddle or pan over medium-high heat. Continue cooking and stirring until golden brown on all side. Remove onto paper towel lined plate and set aside.
- 12 ounces thick cut bacon, cut into 1" cubes
- Prepare your 6 minute eggs. In a medium sized pot, bring a pot of water to a gentle simmer. Place your eggs into the water gently and cook for exactly 6 minutes. After 6 minutes remove and place in ice bath. Set aside until ready for salad.
- 6 eggs, cooked in the 6 minute method for gooey centers
Breadcrumbs
- **You can certainly reserve 3 Tablespoons of bacon fat and cook your breadcrumbs directly in there - it would be a delicious burst of flavor!
- In a medium sized skillet, heat to medium-high and add your butter and olive oil. I like to use a mix of both but you can substitute for either if you'd like.
- 2 Tablespoons olive oil
- 1 Tablespoon butter
- Once melted, add your panko breadcrumbs and mix to fully coat. Continue stirring and browning until all the breadcrumbs are golden brown. This could take about 10 minutes. Ensure you keep moving the crumbs so they don't burn. When golden brown, finish with some flake salt and set aside.
- 1 cup panko breadcrumbs
- Flake salt
Dressing
- In a medium sized bowl, add all your dressing ingredients and whisk until fully emulsified. Check for flavor and add any additional salt or pepper as needed.
- 1 small shallot, finely minced - about 1 Tablespoon
- 2 cloves garlic, finely minced/garlic press or microplaned - sub 1 teaspoon toum
- Zest and juice of 1 lemon, use microplane to zest lemon then cut and squeeze
- 1 teaspoon dijon mustard
- 2.5 Tablespoons mayonnaise
- 1 Tablespoon honey
- ¼ cup white wine vinegar
- 1 teaspoon kosher salt, more to taste
- 1 teaspoon ground black pepper
Assembly
- Add your fully dried radicchio to a large bowl. Add your manchego cheese and half of your breadcrumbs. Mix to fully coat.
- Next begin by adding about half of your dressing and mix to combine. Add your olives and bacon.
- Taste and add additional dressing as needed to dress the salad or simply keep to the side and add additional to each plate.
- Finish your salad by topping with 6 minute egg and additional manchego and breadcrumbs. Enjoy!
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Dani says
Going to make this this week! Looks amazing. Beautiful photos!
Dani says
SO SO GOOD! Will make this again!!
★★★★★