This easy and delicious radicchio salad served in a leaf of radicchio is a vibrant, healthy, and festive looking salad. The slight bitterness of radicchio combined with mellow sweetness and crunchiness of fennel and carrots and seasoned with delicious Italian citronette dressing.
These edible cups are perfect to serve as an appetizer or for a buffet. Even though Italians serve salads along or after the main course to refresh and cleanse the palate before having a dessert.
You’ll love how this radicchio salad, just like roman Puntarelle Salad and neapolitan Caprese Salad are one of the easiest and quickest to make!
Table Of Contents
How to pronounce Radicchio?
Radicchio is pronounced as rah-DEE-kee-oh. Emphasize the second syllable: “DEE”.
The Rule: The “ch” in Italian is pronounced like a “k” sound in English.
Whenever there’s a extra “c” added in front of a “ch” digraph, the “k” sound is held longer when speaking.
So if you want to pronounce radicchio in Italian manner, say rah-DEEK-kee-oh with a clean, sharp long “k” sound.
Ingredients & Variations
See the recipe card for full information on ingredients and quantities.
- Red round radicchio – a type of Italian chicory. Get a medium size or small heads. This way the outer leaves make perfect cups, white inner core will go in the salad.
- Fennel bulb – Italian old ladies say that the best fennel for salads is the female – the one that has a round shape (if you look at its bottom) and not oval which is said to be male. Believe it or not the best way is try for yourself.
- Carrot – juicy sweet carrot pairs perfectly with radicchio and fennel plus adds color and visual appeal. You can also substitute it with shredded apple, pear and even orange pulp cut in cubes!
- Citronette dressing – made with extra virgin olive oil, lemon juice, salt and pepper.
- Walnuts – for extra crunch and flavor. Alternatively use chopped hazelnuts.
- Shaved Parmesan – make them yourself by shaving Parmiggiano Reggiano with a vegetable peeler or use store-bought. Alternatively try spicy crumbled gorgonzola cheese for a tangier bite.
Instructions
Prep: Wash the vegetables, peel carrot and trim the fennel bulb.
- Cut and scoop out the hard center core of the radicchio with a small sharp knife. Now it will be easy to separate the leaves. Choose medium size leaves to use as salad cups. Shred the remaining leaves to add to the salad.
- Make citronette dressing. Combine extra virgin olive oil, lemon juice, salt and pepper in a jar. Close the lid and shake vigorously until creamy emulsion forms. Taste and adjust to taste.
Extra Tip: Instead of a lemon citronette dress it with extra virgin olive oil and aged balsamic vinegar. This is the brand I love and use ALL the time!
- Shred fennel using a mandoline or a knife. Grate or julienne carrot. Chop walnuts. Combine all vegetables and walnuts in a bowl. Add about half of all shaved Parmsan, reserving the rest for topping individual cups.
- Shake again the jar with the dressing until creamy and season the salad. Arrange salad in radicchio cups, top with more shaved Parmesan and freshly grated pepper.
Extra Tip: Arrange radicchio salad cups on a serving plate and decorate with fresh rosemary sprigs for a festive look.
Make Ahead
Separate radicchio leaves for cups. Stack them inside one another and wrap in plastic wrap. Combine all shredded vegetables and chops walnuts. Store in airtight container. Prepare the dressing. Store everything in the fridge for up to 24 hours. When ready to serve, add shaved Parmesan, citronette dressing and arrange salad in cups.
More Festive Side Dishes
These are easy to make and disappear fast!
Love Italian Food?
Sign up for our weekly newsletter to receive tips, tricks and new recipes delivered straight to your inbox!
Full Recipe
Radicchio Salad Cups (Easy & Festive)
Try this easy and delicious radicchio salad served in a leaf of radicchio – a vibrant, healthy, and festive looking side dish or appetizer.
SERVINGS: 8
Prevent your screen from going dark
Ingredients
- 1 head round radicchio , medium size or small
- 1 fennel bulb
- 1 large carrot
- 3 tablespoon chopped walnuts
- ⅓ – ½ cup shaved Parmesan
Instructions
-
Wash the vegetables, peel carrot and trim fennel bulb.
-
Cut and scoop out the hard center core of the radicchio with a small sharp knife. Now it will be easy to separate the leaves. Choose medium size leaves to use as salad cups. Shred the remaining leaves to add to the salad.
-
Make citronette dressing. Combine extra virgin olive oil, lemon juice, salt and pepper in a jar. Close the lid and shake vigorously until creamy emulsion forms.
-
Shred fennel using a mandoline or a knife. Grate or julienne carrot.
-
Chop walnuts. Combine all vegetables and walnuts in a bowl. Add about half of all shaved Parmsan, reserving the rest for topping individual cups.
-
Shake again the jar with the dressing until creamy and season the salad.
-
Arrange salad in radicchio cups, top with more shaved Parmesan and freshly grated pepper.
Nutrition
Calories: 55kcalCarbohydrates: 4gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gCholesterol: 3mgSodium: 87mgPotassium: 172mgFiber: 1gSugar: 2gVitamin A: 1347IUVitamin C: 6mgCalcium: 70mgIron: 0.4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
:max_bytes(150000):strip_icc()/20250627-SEA-BBQSauseTasteTest-AmandaSuarez-03-baea17006c7143ef97ff4b9de696b308.jpg?w=336&resize=336,220&ssl=1)
