Radicchio Salad with Blue Cheese and Walnuts
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.
Ingredients
Salad dressing
- ½ cup (120 ml) extra virgin olive oil
- ¼ cup (60 ml) balsamic vinegar
- 1 tablespoon (15 ml) 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
Radicchio salad
- 1 head radicchio
- 4 cups arugula
- ½ red onion thinly sliced
- 3 ounces (85 g) blue cheese
- ½ cup store-bought glazed walnuts or Rosemary Walnuts (below)
Rosemary walnuts
- 1 cup walnuts
- 2 teaspoons olive oil
- 1 teaspoon chopped fresh or dried rosemary
- 1 teaspoon granulated sugar or brown sugar
- ½ teaspoon kosher salt
- ¼ teaspoon crushed red pepper
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.
Video
Notes
- This recipe makes a big salad, enough for 6-8 servings.
- The prepped and sliced radicchio (without dressing) will keep up to 3 days, refrigerated in a sealed bag.
- Make ahead: Assemble the salad without the dressing up to one day ahead and refrigerate. Toss with the vinaigrette just before serving.
- Instead of making the Rosemary Walnuts, use plain roasted, salted walnuts, or store-bought glazed walnuts or almonds.
- Tangy, creamy blue cheese has a distinctive taste and texture that can stand up to bold flavors in the salad. Swap it out with another soft, salty cheese such as feta.
- Add cooked bacon or crumbled baked prosciutto crisps for a savory, salty hit.
- Toss in 1/4 cup dried sour cherries, cranberries or diced pear.
Nutrition
Calories: 360kcalCarbohydrates: 9gProtein: 7gFat: 35gSodium: 499mgFiber: 2gSugar: 4g
