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Sophisticate Your Salad With Radicchio

Have you tried adding radicchio to your salad? It contributes gorgeous color and another layer of flavor different from the usual lettuce types we’ve come to expect.

You would think the Salad-in-a-Jar lady would be a salad-meister.

Unfortunately, she is not.

When it comes to salads, I am a simpleton. Too many elements or unusual ingredients and I’m turning the page or clicking the mouse.

However, a big bowl of salad is a major player in my daily diet, so I have devised ways to make it happen without much trouble.

My number one strategy for getting more salads into my diet is vacuum-packing chopped, ready-to-eat lettuce into glass canning jars. I make 6-7 jars at a time, and they last for over a week in my fridge.

Until now, I stuffed only romaine into those jars because it is the only lettuce I found to hold up for a week to 10 days.

Recipe Inspiration

Then one of my readers suggested I add chopped radicchio to the romaine. She claimed it would last as long as the romaine and add color, flavor, and excitement to the salad.

She was right!

After 8 days in the fridge in a vacuum-packed glass jar, NO BROWN EDGES

But you don’t have to vacuum-pack your lettuce to enjoy radicchio. Try it in any salad that needs a touch of sophistication and interest. You can also eat it sautéed, grilled, roasted, or baked, but that’s a subject for another meal.

Romaine, Raddichio and Avocado Salad

What is radicchio?

You may be thinking radicchio looks a lot like red cabbage, but don’t confuse them. The color of radicchio is not as purple as red cabbage, and the flavor is worlds apart.

As a member of the chicory family, radicchio has a slightly bitter but not unpleasant taste. You could temper the bitterness by soaking the lettuce in water for an hour, but I don’t bother.

At first glance, radicchio seems expensive at $4.99 to $6.99 a pound. But that beautiful red and white ball (some varieties are elongated similar to endive) is lightweight and usually costs between $1.50 to $3.00 per head, depending on the size and the store. You don’t need much.

You’ve probably already tried radicchio in prepared salad mix. It’s a common ingredient. But if you’ve never purchased and cooked with it yourself, the recipe below is a great place to start.


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    Did you enjoy this recipe? You can help others (and me) by leaving a rating on the recipe card itself underneath the picture. No comment required. Thank you.

    Hope to see you again soon!
    Paula

    p.s. Questions? Email me: paula at saladinajar.com.


    Yield: 6 servings

    Romaine, Radicchio, and Avocado Salad

    Sophisticate Your Salad With Radicchio

    A colorful salad incorporating radicchio lettuce and avocadoes which elevates the whole salad to "company's coming" level.

    Prep Time 20 minutes
    Total Time 20 minutes

    Ingredients

    Salad:

    • 4 cups romaine lettuce, sliced (or 1 qt jar of vacuum-packed lettuce)
    • 1/4 head of radicchio, cored and thinly sliced
    • 1 orange, peeled and sliced (canned Mandarin oranges could be subbed)
    • 1 avocado, peeled and diced or sliced
    • 1/4 cup roasted cashews or almonds (I like the smoked ones), broken

    Dressing:

    • 1/4 cup balsamic vinegar
    • 2 teaspoons lite soy sauce
    • 1 tablespoon Dijon mustard
    • 2 tablespoons maple syrup
    • Scant 1/4 cup non-fat, unflavored Greek yogurt
    • 1/4 cup olive oil
    • 2 tablespoons water

    Instructions

    Salad:

    1. Toss all ingredients together in salad bowl or layer in a picturesque manner.
    2. Combine all ingredients for the dressing into a small glass jar or bowl.
    3. Cover jar and shake or whisk well in a bowl.
    4. Immediately before serving, pour the dressing over the salad and toss to distribute evenly.

    Notes

    1. Make the dressing lower in calories by reducing the oil to 1 teaspoon. The texture will not be as luxurious but you may feel less guilty.
    2. Dressing may be made ahead. If it becomes too thick after refrigeration, add water until consistency is what you prefer.

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    Nutrition Information:

    Yield:

    6 servings

    Serving Size:

    1

    Amount Per Serving: Calories: 194Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 2mgSodium: 190mgCarbohydrates: 15gFiber: 3gSugar: 11gProtein: 5g

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Pinterest

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    Monday 30th of July 2012

    I stood in the produce section earlier today looking at the radicchio, but didn't buy it! Darn, because I have everything else for this salad. Yummy!

    The Café Sucré Farine

    Sunday 29th of July 2012

    Paula, this does look a lot prettier with the radicchio - I love the flavor it adds too! Yummy sounding dressing.......

    Paula

    Monday 30th of July 2012

    You, my dear, are the true salad-meister. You make the most beautiful and varied salads I've ever seen. Thanks for stopping by.

    Paula

    Saturday 28th of July 2012

    Not only does this add more flavour to your romaine salad in a jar but the colour is wonderful too.

    Rita

    Friday 27th of July 2012

    Ooops! I meant to mention that your Romaine, Radicchio, and Avocado salad almost jumped from my monitor onto a plate! I just put avocados on my grocery list.

    Rita

    Friday 27th of July 2012

    I'm delighted that the radicchio worked out so well for you, Paula! It takes a plain salad up a level or two, doesn't it, and isn't it pretty? If there is leftover radicchio on the head, just wrap it in a damp towel (no plastic) and stash it in your refrigerator's vegetable drawer. It keeps for a long time if you dampen the towel from time to time.

    Paula

    Saturday 28th of July 2012

    Thanks again Rita for suggesting radicchio. I'm hooked!