Radicchio Salad with Blue Cheese and Walnuts
Serves 8
15 mins prep
15 mins total
A bold, festive radicchio salad with red radicchio and peppery arugula, blue cheese, red onion, and rosemary-roasted walnuts, all tossed in a sweet-tangy balsamic vinaigrette.
Salad dressing
Radicchio salad
Rosemary walnuts
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Make the salad dressing
Combine all the ingredients in a lidded jar. Shake well to combine. The dressing keeps up to 5 days refrigerated. Makes 1 cup of dressing.
Prepare the salad:
Trim off the stem end of the radicchio. Slice the head in half and remove the core. Slice each half into ½-inch strips, then slice crosswise into bite-size pieces.
Put the radicchio and arugula in a large salad bowl. Add the sliced onion and half of the blue cheese. Drizzle 2-3 tablespoons of the dressing over, and toss together gently.
Sprinkle ½ cup of the walnuts over the salad, along with the remaining cheese. Serve with additional dressing on the side.
Rosemary walnuts - Makes 1 cup
Preheat the oven to 350 degrees.
Toss the walnuts in a medium bowl with the olive oil, rosemary, sugar, salt and red pepper.
Spread the walnuts on a small rimmed tray or ovenproof skillet. Toast in the oven 8-10 minutes, until golden brown. Cool and transfer to a small bowl or airtight container. Top the salad with ½ cup of the walnuts. Any remaining nuts will keep 2 weeks at room temperature.
