Radicchio and Endive Salad with Miso Dressing

5 from 1 vote

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This beautiful radicchio and endive salad with miso dressing is truly unbelievable! Creamy dressing, crisp endive leaves, lettuce and crunchy breadcrumbs make this so special. I absolutely love this miso, caesar-ish inspired dressing, paired with endive and radicchio, it’s just so perfect!

Radicchio and Endive Salad with Miso Dressing

What ingredients do you need for this radicchio and endive salad?

Endives and radicchio: Belgian endive and a head of radicchio make this salad complete! Which are part of the chicory family. Both gives this salad really lovely crunchy textures.

For the miso dressing: This dressing is caesar-ish inspired with a caesar base and miso. Opt to add tahini instead of mayo here, too and that will just as delicious. Similar to our whole cauliflower with miso and tahini, which is definitely one of my favorite recipes.

For the vinaigrette, you’ll need, extra virgin olive oil, vinegar, lemon juice

Cheese: We are using parmesan cheese here, but cheeses like blue cheese or Gorgonzola I feel would also be awesome. For this salad, I love to thinly slice the parmesan with a vegetable peeler to get beautiful ribbons.

Herbs such as parsley leaves and basil

Optional additions: I feel like some toasted walnuts would be great here such as pecans or walnuts, as well, or thinly sliced fennel and fennel fronds, yum! Even, frisée or arugula would be great. Chives as well! To add some sweetness, apples will be yum.

Kosher salt and black pepper to taste

Radicchio and Endive Salad with Miso Dressing

Instructions to make this recipe

Make your breadcrumbs

In a small skillet, heat up olive oil and add in your breadcrumbs with salt, pepper, grated garlic and lemon zest. Toast, about 5-6 minutes, stirring every so often so they don’t burn. Remove from the heat and toss in a squeeze of lemon juice. Set aside to cool.

Make your dressing

In a small bowl, whisk dressing together with mayo, miso, dijon mustard, garlic, worcestershire, parmesan, olive oil and lemon juice. Set aside.

Prep your lettuce

In a large bowl, wash and clean your endive and radicchio. Dry and season with salt, pepper and a drizzle of olive oil.

Serve

In the bowl with your washed greens, add in your parmesan, torn parsley and basil, cooled breadcrumbs and dressing. Toss to combine.

To serve, I like to add them in layers on a platter, then finish off with a drizzle of more dressing, breadcrumbs and shaved parmesan. 

Radicchio and Endive Salad with Miso Dressing

Check out the below salad recipes for more inspiration!

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Radicchio and Endive Salad with Miso Dressing

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Radicchio and Endive Salad with Miso Dressing
5 from 1 vote

Radicchio and Endive Salad with Miso Dressing

This beautiful radicchio and endive salad with miso dressing is truly unbelievable! Creamy dressing, crisp lettuce and crunchy breadcrumbs make this so special.
Prep: 15 minutes
Cook: 5 minutes
Total: 20 minutes
Servings: 4

Ingredients 

For the salad

  • 2 heads endive, washed and removed off the stems
  • 1 head radicchio, washed and torn off head
  • serve salad with shaved parmesan cheese, torn parsley and basil

Lemon garlic breadcrumbs

  • 1 teaspoon olive oil
  • 1 cup panko breadcrumbs
  • 2 garlic cloves, grated
  • 1/2 of a lemon zest
  • 1/2 lemon juice
  • salt and pepper to taste

For the miso dressing

  • 1/4 cup mayo
  • 2 tablespoons miso
  • 1 tablespoon dijon mustard
  • 1 garlic clove, grated
  • 1 teaspoon worcestershire
  • 1 tablespoon shredded parmesan
  • 1/4 cup extra virgin olive oil
  • 1/2 lemon juice, other half of lemon from breadcrumbs
  • salt and pepper to taste

Instructions 

  • Make your breadcrumbs. In a small skillet, heat up olive oil and add in your breadcrumbs with salt, pepper, grated garlic and lemon zest. Toast, about 5-6 minutes, stirring every so often so they don't burn. Remove from the heat and toss in a squeeze of lemon juice. Set aside to cool.
  • Make your dressing. In a small bowl, whisk dressing together with mayo, miso, dijon mustard, garlic, worcestershire, parmesan, olive oil and lemon juice. Set aside.
  • Prep your lettuce. In a large bowl, wash and clean your endive and radicchio. Dry and season with salt, pepper and a drizzle of olive oil.
  • Serve. In the bowl with your washed greens, add in your parmesan, torn parsley and basil, cooled breadcrumbs and dressing. Toss to combine.
  • To serve, I like to add them in layers on a platter, then finish off with a drizzle of more dressing, breadcrumbs and shaved parmesan.

Nutrition

Calories: 97kcal, Carbohydrates: 16g, Protein: 4g, Fat: 3g, Saturated Fat: 0.4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 488mg, Potassium: 100mg, Fiber: 2g, Sugar: 2g, Vitamin A: 15IU, Vitamin C: 11mg, Calcium: 44mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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