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Treviso Radicchio Salad with Walnut Vinaigrette


Aged pecorino Toscano cheese is fairly hard; young pecorino Toscano is softer and milder. You can use good-quality provolone cheese instead, if you like.

  • Servings: 6

Photography: GENTL & HYERS

Source: Martha Stewart Living, May 2005


  • 8 thin slices pancetta (about 4 ounces)
  • 3 heads Treviso radicchio (about 1 1/2 pounds), quartered lengthwise
  • 1/2 cup walnut oil
  • 2 shallots, finely chopped
  • 1/2 cup champagne vinegar
  • 2/3 cup chopped walnuts, toasted
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon pepper
  • 2 ounces shaved young pecorino
  • Toscano cheese


  1. Heat a medium skillet over medium-low heat; arrange pancetta in skillet in a single layer. Cook, turning occasionally, until crisp, about 12 minutes. Drain on paper towels. Break into 1-inch pieces.

  2. Put radicchio in a large bowl. Add oil to skillet; heat over medium heat. Add shallots; immediately remove skillet from heat. Whisk in vinegar, walnuts, salt, and pepper; pour over radicchio. Toss well. Top with pancetta and cheese.

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