MARTHASTEWART.COM

Radicchio Salad with Walnut Dressing

    View Gallery
    1 of 1

    Find More

    Walnut oil gives this salad a distinctly nutty flavor; it can be found in most grocery stores. Radicchio di Treviso has narrow, tapered leaves; radicchio di Verona leaves form loose, round heads. The varieties may not be clearly labeled, but the shapes make them easy to distinguish.
    Martha Stewart Living, December 2007
    • Prep Time 5 minutes
    • Total Time 5 minutes
    • Yield Serves 4
    Add to Shopping List

    Ingredients

    • 2 tablespoons white-wine vinegar
    • 1/4 teaspoon coarse salt
    • 1/4 teaspoon freshly ground pepper
    • 1/4 cup walnut oil or extra-virgin olive oil
    • 2 heads radicchio, preferably Treviso (about 1 1/4 pounds total), leaves separated
    • 1/3 cup walnut halves

    Directions

    1. Whisk together vinegar, salt, and pepper in a large bowl. Add oil in a slow, steady stream, whisking until emulsified. (If using olive oil, you may want to warm the oil and walnuts first over low heat in a small pan for a few minutes. Then let cool to room temperature to infuse the oil with flavor.)
    2. Add radicchio to dressing, and toss. Divide among 4 serving plates, and sprinkle with walnuts.

    Save to your Collections

    Sorry for the inconvenience! Saving is temporarily unavailable as we work through a few kinks in our new recipe design (we hope you like it!). Don't worry, your collections are safe and you'll be able to save recipes again very soon.

    Review this Recipe

    Reviewing recipes is temporarily unavailable as we work through a few kinks in our new recipe design. You'll be able to comment again soon. Sorry for the inconvenience!

    More from Food

    Quick Chicken Recipes

    Find delicious chicken dinner recipes, all ready in under an hour.

    New From Our Blogs

    Shared On Facebook