This Bacon Ranch Salad is loaded with crispy bacon bits, blue cheese, and buttery sourdough croutons, all served on a bed of radicchio. It’s perfectly bold, creamy, and refreshing!
Cut the radicchio into half and then quarters, remove the core, then cut it in half. Add the radicchio to either a large bowl or a salad spinner, cover with cold water and 1 cup of ice. Use your hands and massage the leaves, then let it soak for 5-10 minutes. This helps to make the radicchio less bitter. Drain and dry well.
Cut the bacon slices into 1-inch pieces and cook in a skillet over medium heat until desired crispiness. Remove to a paper towel-lined plate and set aside.
Make the sourdough bread croutons by cutting the bread into 1-inch pieces. Toss them in olive oil and a sprinkle of kosher salt. Add to a baking sheet. Bake for 8-10 minutes, tossing halfway or until desired crispiness, watching them to make sure they don’t burn. Remove from the oven and let cool.
Slice the red onion into thin slices and set aside. Crumble the blue cheese.
Assemble the salad in a large serving bowl. Add the radicchio and half the dressing, toss together to combine, then top with the bacon, red onions and croutons, drizzle remaining dressing. Toss to combine and enjoy.