Radicchio Salad with Blue Cheese, Honeyed Walnuts and Cabernet
User Reviews
4.9
144 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
35 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Italian
Radicchio Salad with Blue Cheese, Honeyed Walnuts and Cabernet
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 1 head radicchio lettuce
- 25 sprigs Watercress
- 1/2 cup walnuts
- 2 tablespoons honey
- 3 ½ oz blue cheese
- 20 black Cabernet grapes
- 2 teaspoons Dijon mustard
- 1 cup balsamic vinegar
- olive oil extra virgin
- sea salt flakes
- black pepper freshly ground
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Instructions
- In a small saucepan, reduce the balsamic over a medium heat until reduced by two thirds. Allow to cool. (You could do a larger quantity, as reduced balsamic is always nice to have on hand.)
- Remove the outer leaves of the radicchio until you get to the deep red centre of the head.
- Break up the red heart and tear it into uniform bite size pieces. Remove the white spines by cutting a V in each leaf.
- Toss the walnuts with the honey, place them in a non stick pan, and cook over a high heat, tossing all the time or they will burn.
- Once golden, remove them from the pan and spread out on baking paper and allow to cool.
- In a small bowl, mix the mustard with a good splash of olive oil, season with a little salt and pepper, and whisk until combined.
- Place the lettuce, watercress and grape halves in a large mixing bowl and toss with a few tablespoons of the dressing.
- Arrange evenly on 4 plates and garnish with crumbled cheese, walnuts and a drizzle of the reduced balsamic.
Notes
Genuine Reviews
User Reviews
Overall Rating
4.9
144 reviews
Excellent
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