Radicchio Salad with Blue Cheese, Honeyed Walnuts and Cabernet
User Reviews
4.9
144 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
25 mins
-
Total Time
35 mins
-
Servings
4 servings
-
Course
Main Course
-
Cuisine
Italian
Radicchio Salad with Blue Cheese, Honeyed Walnuts and Cabernet
Report
This Radicchio Salad wraps bitter leafy radicchio and peppery watercress with sweet honeyed walnuts, tangy blue cheese, and fresh Cabernet grapes. A Dijon mustard vinaigrette and balsamic reduction add depth and balance to the salad’s bold flavors, creating a complex mix of textures and tastes ideal as a sophisticated starter or side dish.
Description
The salad combines the sturdy, slightly bitter radicchio leaves torn into bite-sized pieces and bright watercress for a peppery note. Walnuts coated with honey and toasted until golden add sweetness and crunch, contrasting with the creamy, pungent blue cheese crumbles. Halved Cabernet grapes introduce freshness and juicy bursts. The dressing is a blend of Dijon mustard, olive oil, salt, and pepper, tossed with the greens before plating. A balsamic vinegar reduction drizzled on top enhances the salad’s acidity and adds a rich, syrupy finish.
Share:
Ingredients
- 1 head radicchio lettuce
- 25 prigs watercress
- 1/2 cup walnuts
- 2 tablespoons honey
- 3 ½ oz blue cheese
- 20 Cabernet grapes black
- 2 teaspoons Dijon mustard
- 1 cup balsamic vinegar
- olive oil extra virgin
- sea salt flakes
- black pepper freshly ground
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
Other Recipes
You'll Also Love
