Radicchio salad with cheddar and miso dressing

This salad calls for a special kind of radicchio called Castelfranco, a beautiful speckled variety with a mild flavor. If you can’t find it, you could probably substitute a combination of other types of bitter greens. Adapted from Baco.


For the salad

  • 1 t sesame seeds (optional: toasted)
  • 2 heads Castelfranco radicchio, ends trimmed and outer leaves removed
  • 1/4 c roasted Marcona almonds
  • 115 g aged white cheddar cheese, crumbled
  • large handful of parsley, chopped

For the dressing

  • 1/4 c olive oil
  • 2 T white miso
  • 2 T lemon juice
  • 1 T soy sauce
  • 1 T rice vinegar
  • 1 t toasted sesame oil
  • 1/2 t chilli flakes
  • 1/2 t fresh ginger, grated
  • 1/2 t sumac
  • 1 t honey


  1. Tear the Castelfranco leaves into large pieces and put them in a large bowl.
  2. Add almonds, cheddar, and parsley to Castelfranco bowl and set aside.
  3. Whisk the dressing ingredients together.
  4. Toss the Castelfranco mix with the dressing and sprinkle with sesame seeds before serving.

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