We had this pretty little pink radicchio and crab Caesar salad a few weeks ago for Valentine’s day, and considering where we are today, that honestly feels like it was ages and ages ago. Since we’re all social distancing and most grocery stores don’t have a huge selection of produce available, let alone something as specific as pink radicchio, feel free to use whatever lettuce or leafy thing you can get ahold of. I certainly don’t recommend anyone go out in search of pink radicchio during a pandemic.
So this past winter, when things were normal, I was on the hunt for pink lettuce. I saw a photo of some and pretty much bothered Ry about it for months. I just so happened to find some mid February over at Iovine’s Produce, so I figured why not have it for our Valentine’s day dinner. We had some steaks, potatoes and asparagus too, but the salad was the main attraction. I mean, look at her.
The dressing for this is very similar to my standard caesar dressing (it was one of my firsts posts on here). I subbed in blood orange for the lemon, cause we had it, plus I wanted to keep with the whole pink/red theme. Just use this recipe as a general framework and sub in whatever citrus you have, or can get ahold of. Same goes for the bread and crab, just use whatever bread and protein you want. Chicken, shrimp, canned tuna, boiled eggs, giant beans, go wild!
We had this pretty lil pink salad a few weeks ago for Valentine’s day, and considering where we are today, that honestly feels like it was ages and ages ago.
Pink Radicchio and Crab Caesar Salad with Blood Orange Dressing
This stunning Caesar salad is made with pink radicchio, also called Rosa Del Veneto, lots of lump crab meat, a blood orange dressing, and crispy pumpernickel croutons. It’s a twist on a Classic Caesar Salad and it is absolutely delicious. It makes a great salad for any special occasion, perfect for Valentine’s day!
Why You’ll Love This Salad
- Unique and Vibrant: The pink radicchio and blood orange juice make this salad visually striking and perfect for special occasions like Valentine’s Day.
- Packed with Flavor: The tangy blood orange Caesar dressing and savory crabmeat create an irresistible balance of tastes.
- Customizable: Easily adapt this recipe with different greens, proteins, or bread for the homemade croutons.
Ingredients for Pink Crab Caesar Salad
The Dressing
- 1 clove garlic, crushed
- 1-2 anchovies (or a few dashes of Worcestershire sauce)
- ½ blood orange, juiced
- ½ tsp Dijon mustard
- ¼ cup olive oil
- ¼ cup Parmesan, grated
The Croutons
- 2 cups pumpernickel bread, torn into bite-sized chunks
- Olive oil
- Salt and pepper
The Salad
- 1-2 heads pink radicchio (or substitute with romaine or kale)
- 1-2 cups lump crabmeat
- Parmigiano-Reggiano shavings (as much as you’d like)
Step-by-Step Instructions
Make the Blood Orange Caesar Dressing
Combine garlic, anchovy, blood orange juice, and Dijon mustard in a blender or bowl. Slowly drizzle in olive oil while blending or whisking to emulsify. Stir in grated Parmesan and season with salt and pepper to taste.
Prepare the Pumpernickel Croutons
Preheat your oven to 300°F (150°C). Arrange the torn bread chunks on a baking sheet, drizzle with olive oil, and season with salt and pepper. Bake until crispy, tossing every 5 minutes, about 15 minutes total.
Assemble the Salad
Chill a large platter to keep your salad cool and crisp. Arrange the radicchio leaves on the platter, scatter over the crabmeat, and top with the pumpernickel croutons. Then add lots of shaved Parmigiano-Reggiano over the top.
Dress and Serve
Drizzle the blood orange Caesar dressing over the salad just before serving. Finish with a sprinkle of freshly cracked black pepper and a little extra Parmesan if you want. Enjoy!
Recipe Variations and Substitutions
- Greens: Swap pink radicchio for romaine, kale, or butter lettuce. Get something seasonal and experiment.
- Protein: Replace crab with shrimp, grilled chicken, or even canned tuna packed in oil for tinned fish twist.
- Citrus: Use lemon, lime, or grapefruit instead of blood orange.
- Croutons: Any bread works here—try sourdough or French baguette for a different texture.
FAQs About Pink Crab Caesar Salad
What is Pink Radicchio?
Pink radicchio, also known as Rosa del Veneto, is a gorgeous variety of chicory that has that beautiful soft pink color and a slightly bitter flavor. It’s not quite as bitter as a typical purple radicchio, Radicchio di Chioggia, (used in the Grilled Radicchio and Plum Salad). It’s native to Veneto, Italy (northern Italy) and you can usually find it in the cooler months, around the middle of winter to early spring. If you see some, grab it. It is wonderful!
Bon Appetit wrote a whole article about Pink Radicchio if you want to check out some more info, and read about how chicories (like this pink radicchio) were Vegetable of the year in 2017!
Can I use canned crabmeat?
Absolutely! Canned lump crabmeat is perfect for this recipe.
What can I substitute for blood orange?
Lemon juice is a perfect alternative, it’s the classic for a Caesar salad dressing. But, you could also swap in some fresh orange juice too.
How do I store leftovers?
Store the everything separately to keep the salad fresh. Keep the dressing in an airtight container, and store the croutons in a sealed bag or jar to prevent them from going stale.
Some Serving Ideas
This Pink Radicchio and Crab Caesar Salad pairs well with light, fresh dishes. Consider serving it alongside:
- A bowl of chilled Watermelon Gazpacho
- With Grilled Lamb Chops
- Alongside Steak Crostini with Horseradish Sauce
- Make some fresh Homemade Pasta to go with it
- Serve with Shrimp Scampi as the main course
- With Pears Belle Helene for dessert. A great option for Valentine’s day!
More Caesar Salad Recipes to Try
- Classic Caesar SaladThis is the best classic Caesar salad recipe with an easy homemade dressing (no raw eggs!), crispy croutons, and fresh romaine lettuce.
- Bitter Green Caesar SaladMade with endive, radicchio and roasted olive croutons.
- Artichoke Caesar SaladA not-so-classic twist on a Caesar salad with a red wine anchovy dressing.
- Grilled Caesar Saladgrilled caesar salad with charred romaine, crispy breadcrumbs, and Parmigiano—an elevated twist on a classic, perfect for any occasion!
And some other delicious recipes to try:
- Easy Homemade Croutons The best homemade croutons ready in 30 minutes. Perfect to toss in your next salad, soup or even as a snack!
- Not quite a Caesar salad, but if you’re a fish fan you have to try out the Tomato Tonnato recipe. The classic Italian tuna sauce is served with tomatoes, fried capers and crispy breadcrumbs.
Did you make this Pink Radicchio and Crab Caesar Salad? Share your thoughts in the comments below, leave a rating or post your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
Pink Crab Caesar Salad
Ingredients
The Dressing
- 1 clove Garlic Crushed
- 1-2 Anchovies or a few Dashes of Worcestershire
- 1/2 Blood Orange juiced
- 1/2 tsp Dijon Mustard
- 1/4 C Olive Oil
- 1/4 C Parmesan Grated
The Croutons
- 2 C Pumpernickel Bread Torn Into Bite Sized Chunks.
- Olive Oil
The Rest of the Salad Stuff
- Parmigiano-Reggiano Shaving. As much as you want. I want a lot.
- 1-2 C Lump Crabmeat
- 1-2 heads Pink Radicchio
Instructions
- To make the dressing combine garlic, anchovy, blood orange juice and mustard into a food processor or blender. I typically use an immersion blender for this. You can also certainly just mix it all up in a bowl too, use what ya got. Drizzle in oil while blending, or whisking to get an emulsified dressing. Stir in your grated cheese and season with salt and pepper.
- To make the croutons arrange your torn bread chunks in a single layer on a sheet tray, toss with a generous drizzle of oil, and season with salt and pepper. Bake at 300°F (150°C) till they are nice and crispy, tossing and testing for crispiness every 5 mins or so.
- When you’re ready to eat you can arrange your radicchio on a large chilled platter. Scatter generously with your crab meat, croutons and shave over plenty of Parmigiano. Drizzle over your dressing, some more fresh pepper and eat up!
Did You Make This Recipe?
Leave a comment with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
