Radicchio and Prosciutto Salad with Poppyseed Vinaigrette and Honey-Toasted Croutons

Menu PartSalad
Radicchio salad

Chef Wook Kang

Kendall College


Bright red radicchio is the way to wake up weary winter taste buds, especially when it goes into a crisp salad dressed with a honey-poppyseed vinaigrette. Chef Wook Kang of Kendall College adds fresh green beans, a little prosciutto and toasty croutons to round out the dish.


Honey-toasted croutons

1 slice rustic bread (baguette or ciabatta), cut into ½-in. cubes

1/4 tsp. dried oregano

1/8 tsp. garlic powder

1/8 tsp. onion powder

1/4 cup grated Parmesan cheese

Pinch kosher salt

Pinch ground black pepper

2 tbsp. honey

2 tbsp. olive oil


1/2 cup radicchio leaves, cut in quarters

1/4 cup fresh green beans, cooked and split in half

Pinch kosher salt

Pinch ground black pepper

2 slices prosciutto, cut into 1/8-in. strips

Honey poppyseed vinaigrette

1/4 cup lemon juice

1/8 cup apple cider vinegar

4 tbsp. honey

1/2 tsp. Dijon mustard

1/2 cup olive oil

Pinch kosher salt

Pinch ground black pepper

1/8 tsp. poppyseeds


  1. Preheat oven to 400 F. In large bowl, combine bread cubes, oregano, garlic and onion powder, Parmesan cheese, salt and pepper. Add olive oil and honey to the bowl and toss until well coated. Place on sheet pan and bake 5 to 10 minutes until lightly browned. Remove from oven and let cool.
  2. Wash radicchio leaves and drain on a paper towel-lined plate. In bowl, combine radicchio and green beans; toss with salt and pepper.
  3. For vinaigrette, in blender container, combine lemon juice, apple cider vinegar, honey, mustard and olive oil; blend until emulsified. Add salt and pepper to taste; fold in poppyseeds.
  4. In salad bowl, combine radicchio, prosciutto and green beans. Add 4 tablespoons vinaigrette; toss well to combine.
  5. To serve, divide salad greens on plates and top with honey croutons.

Photo courtesy of National Honey Board

Latest Recipes

View More