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.
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