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

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Recipe Summary

prep:
5 mins
total:
5 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.)

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  • Add radicchio to dressing, and toss. Divide among 4 serving plates, and sprinkle with walnuts.

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