Parmesan Split Peas with Crispy Breadcrumbs Radicchio Salad

1. Soak radicchio! To remove bitterness, thinly slice radicchio and submerge in cold water for 45-60 minutes, drain and spin radicchio dry. Set aside.
2. Cook the split peas: rinse 1/2 cup dry green split peas. Add split peas to a medium saucepan with 1 1/2 cups water or vegetable broth and a pinch of salt. Bring to a boil, then reduce to a gentle simmer. Cook 25-30 minutes, uncovered, until split peas are tender but not mushy.
3. Drain split peas well and spread on a clean kitchen towel or paper towels. Pat very dry: this is key to getting them crispy! Proceed with the recipe, using 1 cup cooked split peas for the crispy split pea breadcrumb mixture. Save extra split peas in an air-tight container in the refrigerator for up to three days to add to salads, soups, etc.
4. Crisp the split peas: Preheat oven to 425°F and line a baking sheet with parchment paper. Add cooked split peas to baking sheet with extra virgin olive oil, garlic powder, Italian seasoning, salt and pepper. Roast for 20-25 minutes, tossing halfway through, until golden and crispy. Remove baking sheet from oven, sprinkle panko over the split peas, toss to combine, and roast for another 5-7 minutes, until panko is golden and crisp. Remove from the oven and immediately toss with Parmesan.
5. Make the dressing: whisk together buttermilk, olive oil, lemon juice, Dijon mustard, honey, salt and black pepper. Set aside.
6. Make the salad: Add soaked and drained radicchio, parsley, shaved Parmesan and nuts to a large bowl.
7. Toss the salad with the dressing, then fold in the crispy Parmesan split pea breadcrumb mixture just before serving.
8. Finish with extra Parmesan and a squeeze of lemon. Enjoy!

Allergen Substitutions

1. Dairy-free: Use dairy-free Parmesan or nutritional yeast in the crispy split peas and salad and substitute unsweetened dairy-free buttermilk for the dressing. Alternatively, make a dairy-free buttermilk with unsweetened plant milk and lemon juice.
2. Gluten-free: Use gluten-free panko breadcrumbs.
3. Nut-free: Omit the walnuts or hazelnuts, or substitute toasted pumpkin seeds or sunflower seeds.
4. Vegan: Use dairy-free Parmesan or nutritional yeast, a dairy-free buttermilk substitute, and maple syrup in place of honey.