Simple, Stunning Radicchio Salad
Serves 820 mins prep10 mins cook
A gorgeous, festive radicchio salad that combines chopped red radicchio leaves, arugula, blue cheese, red onion and rosemary-roasted walnuts with a sweet and tangy balsamic vinaigrette.
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What you need
Instructions
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.View original recipe