Recipes and Cooking Radicchio Caesar Salad Be the first to rate & review! Radicchio has a robust texture and doesn't wilt easily, which makes it great for a sturdy salad. Soak the leaves in a bowl of ice water and spin-dry them for extra crunch. By Emily Teel Emily Teel Instagram Website Emily is a senior food editor at Better Homes & Garden based in McMinnville, Oregon. She was previously the editor-in-chief of Spoonful Magazine, the food and drinks editor for Statesman Journal, and a restaurant critic at The Courier Post. She began her food career in restaurants and working for nonprofit organizations supporting sustainable agriculture and hunger-relief organizations in Pennsylvania. She is a seasoned food writer, recipe developer, and food media content creator who has contributed regularly to Serious Eats, Wine & Spirits, Kitchn, Philadelphia Magazine, Eater, and Edible Communities publications. Her writing has also appeared in USA Today, Rachael Ray Everyday, and Huffington Post Taste, among others. Learn about BHG's Editorial Process Published on November 9, 2021 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Hands On Time: 30 mins Total Time: 55 mins Servings: 12 Yield: 6 cups Jump to Nutrition Facts Ingredients 6 garlic cloves ¾ cup extra virgin olive oil 4 cup cubed ciabatta bread 6 anchovy fillets ¼ cup lemon juice 2 hard-boiled egg yolks 1 tablespoon Dijon mustard 6 cup torn radicchio leaves 3 cup torn romaine leaves ⅓ cup freshly grated Parmesan cheese Freshly ground black pepper Directions Preheat oven to 300°F. For croutons: Mince two of the garlic cloves. In a large saucepan warm 1/4 cup of the olive oil and the minced garlic over low 5 minutes. Add bread cubes; sprinkle with 1/4 tsp. salt. Stir to coat. Spread bread cubes in a single layer in a shallow baking pan. Bake 25 minutes or until lightly browned, stirring once. Let cool completely. (Croutons will crisp as they cool.) For dressing: In a blender or small food processor combine the remaining four garlic cloves and 1/2 cup olive oil, the anchovy fillets, lemon juice, egg yolks, and mustard. Cover and blend until smooth. Season with salt and black pepper. (Dressing can be kept chilled in an airtight container up to 5 days; let stand at room temperature 30 minutes before using.) In a large bowl combine radicchio and romaine; toss with dressing. Sprinkle with cheese, croutons, and freshly ground black pepper. Serves 12. Rate it Print Nutrition Facts (per serving) 179 Calories 16g Fat 8g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 179 % Daily Value * Total Fat 16g 21% Saturated Fat 3g 15% Cholesterol 33mg 11% Sodium 145mg 6% Total Carbohydrate 8g 3% Total Sugars 1g Protein 3g Vitamin C 4.5mg 23% Calcium 35mg 3% Iron 0.7mg 4% Potassium 113mg 2% Folate, total 32.4mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.