Rad Pesto-Mozz Crunch Salad
7 colorSTHE WHY BEHIND THIS RECIPE
I first discovered a version of this salad in a small pizza shop in McMinnville, Oregon, on a bike trip with my momma and it was very unexpected - as the best dishes often are!
This salad is RAD…get it? With the RAD-icchio 🤣
Okay onwards! Normally, I find radicchio a little too bitter, but here it was perfectly balanced with creamy mozzarella, herby pesto, and salty, smoky bacon. I added my own twists - toasted walnuts for crunch and pickled red onions for tang and I think this salad just sings!
When you stumble upon a combination of ingredients that hits every note — salty, creamy, crunchy, bright — you can’t help but come back to it again and again and that is what keeps happening with this salad and me!
And if you want to turn it into a full meal? Add roasted salmon on top! (I know it’s shocking, I’m talking about salmon again)
Yields: 4-6 Servings
Total time: ~ 30 minutes
WHAT YOU NEED
TOOLS
Small bowl or jar for dressing
Baking sheet with wire rack (for bacon)
Citrus zester/microplane
INGREDIENTS
For the Salad
2 small radicchios (about 8 cups), cored, thinly sliced, and washed
1 medium cucumber, quartered lengthwise and sliced into half-moons
7–8 oz fresh mozzarella, torn or roughly chopped into bite-size pieces
¼ cup walnuts, roughly chopped
6–8 slices bacon, cooked until crisp and chopped
⅓ cup pickled red onions (or make a quick pickle — see instructions)
For the Dressing
⅓ cup pesto (store-bought or homemade)
⅓ cup extra virgin olive oil
Zest and juice of 1 lemon
Salt, to taste
HOW TO DO IT
Pickle the onions (if not using pre-pickled): Thinly slice red onion. In a small bowl, combine with 2 tablespoons vinegar of choice and a pinch of salt. Let sit while you prepare the rest of the salad.
Prep the veg: Slice and wash the radicchio, quarter and slice the cucumber, chop the walnuts, and tear or chop the mozzarella. Set aside.
Cook the bacon: Preheat oven to 400°F. Lay bacon slices on a wire rack set over a baking sheet. Bake for ~15 minutes, or until crisp. For extra crispiness, broil for the last 3–5 minutes. Cool slightly, then chop into bite-size pieces!
Make the dressing: In a small bowl or jar, whisk together 1/3 cup pesto, 1/3 cup olive oil, juice and zest of 1 lemon. Taste and season with salt as needed.
Assemble the salad: In a large salad bowl, combine radicchio, cucumber, mozzarella, walnuts, bacon, and pickled onions. Drizzle with dressing and toss gently to coat.
Serve: Enjoy immediately, or refrigerate (undressed) for a few days! Keeps in the fridge, dressed, for about 1 day.
SWAPS, TIPS & TRICKS
Add grilled salmon, chicken, or steak for extra protein! I love this dish with salmon or steelhead.
Swap walnuts for almonds, pistachios, or pine nuts.
Try arugula or baby kale in place of some radicchio for a milder flavor! You could also do half radicchio and half arugula.
Nutritional Info
Per serving, yields 4-6 servings
Calories: 566 cal
Carbohydrates: 8g
Fiber: 3g
Net carbs: 5g
Protein: 19g
Fat: 45g
Sodium: 1013mg
Sugar: 2g
