4.9 from 144 votes
Radicchio Salad with Blue Cheese, Honeyed Walnuts and Cabernet
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.
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings:
4
servings
Course:
Main Course
Cuisine:
Italian
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.
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