Radicchio Salad with Creamy Mustard Dressing
Torn radicchio and romaine tossed in a creamy, tangy Dijon and yogurt dressing with chives and toasted walnuts.
Why you'll love Radicchio Salad with Creamy Mustard Dressing
Radicchio is bitter, and the right dressing makes that bitterness delicious. This one is creamy and sharp at once: whole-milk Greek yogurt and olive oil for body, Dijon and red wine vinegar for bite. The creaminess softens the radicchio's edge, the mustard stands up to it, and every leaf comes out coated.
Mixing radicchio with romaine keeps the salad balanced. The romaine brings a mild, juicy crunch, and the radicchio brings color and its bold flavor. Tearing the leaves by hand, rather than cutting them, gives rough edges that hold more dressing, and toasted walnuts add crunch and a richness that pairs naturally with bitter greens.
Serve it with steak, roast chicken, or salmon. It is the kind of salad that makes a simple piece of meat feel like a restaurant plate.
Quick overview: This Radicchio Salad with Creamy Mustard Dressing takes 15 min of hands-on time and about 20 min in all and makes 4 servings, each about 2 cups. You'll need a skillet.
Ingredients
- 1 large head radicchio (about 10 oz), leaves torn
- 1 romaine heart (about 10 oz), leaves torn
- 1/4 cup plain whole-milk Greek yogurt
- 1 tbsp Dijon mustard Label: mustard seed, vinegar, water, and salt
- 1 tbsp red wine vinegar
- 3 tbsp olive oil
- 1 small clove garlic, finely grated
- 1/4 tsp fine sea salt
- freshly ground black pepper
- 2 tbsp chopped chives
- 1/4 cup walnuts, toasted and chopped
- Make it from scratch: Creamy Mustard Dressing
Instructions
- Toast the walnuts: Toast the walnuts in a dry skillet over medium heat for 4 to 5 minutes, until fragrant. Let them cool and chop them.
- Make the dressing: Whisk the yogurt, mustard, vinegar, garlic, and salt in a small bowl, then whisk in the olive oil in a slow stream until creamy and smooth. Add a teaspoon of water if it seems too thick to pour. Season with pepper.
- Prepare the leaves: Tear the radicchio and romaine into bite-size pieces, wash them, and dry them very well in a salad spinner. Dressing clings only to dry leaves.
- Toss: Put the leaves in a large bowl, add most of the dressing, and toss with your hands until every leaf is lightly coated. Add more dressing if needed.
- Serve: Pile onto a platter and scatter the chives and walnuts on top. Serve right away.
Storage and leftovers
Dressed salad is best eaten right away. The dressing keeps in a sealed jar in the refrigerator for up to 4 days; shake or whisk before using.
Washed, dried leaves keep in the refrigerator wrapped in a towel inside a bag for up to 3 days.
Variations
- With pear: Add a thinly sliced pear for sweetness against the bitter greens.
- Blue cheese: Crumble a little blue cheese over the top.
- Endive: Add separated Belgian endive leaves for more crunch.
- Anchovy dressing: Mash one anchovy fillet into the dressing for a Caesar-like depth.
Notes and tips
- Dry the leaves well: Wet leaves water down the dressing and make it slide off.
- Use your hands: Tossing with your hands coats the leaves evenly without bruising them.
- Soak bitter radicchio: If your radicchio is very bitter, soak the torn leaves in ice water for 10 minutes before drying.
- Check the mustard label: Dijon should list mustard seed, vinegar, water, and salt.
Nutrition and mindful eating
- Radicchio is a chicory, and its bitterness comes from compounds that make the salad pair beautifully with rich foods.
- Romaine brings water, fiber, and vitamin A, and its mild crunch balances the bitter radicchio.
- Whole-milk Greek yogurt and olive oil make the dressing creamy with real fat and a little protein, in place of a bottled dressing.
- Walnuts add the plant form of omega-3 fat and a toasty crunch.
- As you eat, notice the bitter and the creamy together, and pay attention to how bitter greens can leave you feeling satisfied sooner than you expect.
Frequently asked questions
Have a question about this Radicchio Salad with Creamy Mustard Dressing? Start here, with the questions people ask most.
How do I make radicchio less bitter?
Soak the torn leaves in ice water for 10 minutes, or use more romaine and less radicchio.
Can I make the dressing dairy-free?
Yes. Use a tablespoon of tahini in place of the yogurt and thin it with water.
How long does the dressing keep?
Up to 4 days in a sealed jar in the refrigerator.
What can I serve it with?
Steak, roast chicken, pork chops, or salmon.
You might also like
Start with the free guide
The RESET360 starter guide walks you through the plate, the daily rhythm, and your first week, sent straight to your inbox.