A gorgeous and 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. This is a punchy, robust salad that’s easy to make and beautiful to serve.

Salad Ingredients


red onion




blue cheese

Dressing Ingredients

olive oil





salt & black pepper

How to cut radicchio for a salad: Walk through the following steps for prepping, slicing and serving the salad.

Quickly rinse the whole radicchio head under cold water. Pat dry with a clean towel.

Remove tough or damaged outer leaves, and trim off the stem end.

Slice the head in half.

Cut out the wedge-shaped core and discard.

Slice each half into 1/2-inch lengths.

Turn the slices crosswise and chop into bite-size pieces. The prepped and sliced radicchio will keep up to 3 days, refrigerated in a sealed bag.

Put the arugula and radicchio in a large bowl.

Add the sliced onion and half of the blue cheese.

Add 2-3 tablespoons of the dressing.

Toss gently.

Sprinkle with the toasted walnuts and remaining cheese.