This beautiful radicchio and endive salad with miso dressing is truly unbelievable! Creamy dressing, crisp lettuce and crunchy breadcrumbs make this so special.
Endive and radicchio, miso dressing, extra virgin olive oil, vinegar, lemon juice, cheese, herbs such as parsley leaves and basil, kosher salt and black pepper
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.