About the Recipe
This radicchio salad combines chopped red radicchio leaves, arugula, blue cheese, red onion and rosemary-roasted walnuts with a sweet and tangy balsamic vinaigrette. This makes for a unique and colorful salad.
Ingredients
Dressing-
½ cup extra virgin olive oil
¼ cup balsamic vinegar
1 tablespoon honey or maple syrup
1 teaspoon Dijon mustard
½ teaspoon grated garlic (about 1 small clove)
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
Salad-
1 head radicchio
4 cups arugula
½ red onion (thinly sliced)
3 ounces blue cheese
Walnuts-
1 cup walnuts
2 teaspoons olive oil
1 teaspoon chopped fresh or dried rosemary
1 teaspoon granulated sugar or brown sugar
¼ teaspoon crushed red pepper
Preparation
Dressing-
Combine all the ingredients in a lidded jar.
Shake well to combine.
Keep for up to 5 days in refrigerator
Walnuts-
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.
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.