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.

By Karen Tedesco of Familystyle Food

Salad Ingredients

prosciutto

red onion

arugula

radicchio

walnuts

blue cheese

Dressing Ingredients

olive oil

garlic

mustard

honey

balsamic

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.

Enjoy!