Recipe Detail

Olivia's Christmas Salad

Rate this recipe:

Rating : 5

Share This Recipe...

Number of Servings:


  1. 1 bunches - Dino Kale, chopped
  2. 1 heads - Radicchio, chopped
  3. 1/2 cups - olive oil
  4. 1/2 - lemon, juiced
  5. 1/2 cups - grated parmesan cheese
  6. 1 cloves - garlic, minced
  7. 2 tablespoons - to 3 Tbsp. butter (NOT margarine!)
  8. 1/2 cups - panko bread crumbs
  9. - salt and pepper, to taste
  10. - red pepper flakes, optional


1. Chop the radicchio and kale — the amount really varies based on how many people you are making the salad for, but use your judgement same as you would cutting up romaine, etc. You want it to be about two thirds kale and one part radicchio so it doesn’t get too bitter, unless you really love radicchio then feel free to go half and half.

2. Mix olive oil, minced garlic, grated parm cheese, lemon juice, salt/pep, and red pepper flakes in a separate bowl. Measurements will depend on how big of a salad you’re making, but you can always save the leftover dressing for later in the week too if you make too much.
• As a ballpark, for a serving size of two, I would say maybe 1/2c of olive oil, 1/2 lemon juiced, 1/2c. Grated parm cheese, 1 clove garlic — but again you can really add less or more of any of these depending how you like things to taste!

3. Pour dressing over the kale/radicchio mixture about 10 min before you are ready to serve. This is key! You want the kale especially to wilt a little and let the dressing soak in so it’s not as crunchy.

4. Now for the breadcrumbs - the best part!

Melt butter in a frying pan on medium low heat. If you are basing this off a service size for two, I would say maybe 2-3 Tbsp of butter. Note**DO NOT sub margarine for this. Use real, good butter!! Once the butter is melted all throughout you want to make sure it coats the majority of the pan if you can — use a smaller frying pan. Pour in about a 1/2c. of panic breadcrumbs so that it coats the pan evenly and is sitting on top of the butter. Do not touch it! Don’t swirl it around, nothing!! Just let it meld w/ the butter for a little.

You’ll start to notice that the breadcrumbs will get toasty after a few minutes. Once the outer edge of the breadcrumbs gets toasty, then you can stir them around and make sure all of them get evenly toasted.

5. Once fully toasted, add the breadcrumbs to the top of the salad. Voila! That’s it! Super simple and SO delicious. Perfect to pair with steak, pork, whatever else you are making. Sometimes we even eat it alone too — add a little avocado and throw some salmon in. Absolutely delicious!!


Speak Your Mind

Dish Dish


To get your weekly Recipe ideas, Cooking tips and Special Offers