Radicchio and Endive Salad with Walnut Vinaigrette
This Radicchio and Endive Salad is a bold and vibrant dish that balances the bitterness of the greens with the richness of walnuts and the tang of a Dijon-based vinaigrette. Inspired by classic European bistro salads, this dish brings together diverse textures and flavors, making it a delicious accompaniment or a light, standalone meal.
Equipment
- Mixing bowl
- Whisk
- Small Skillet
- Knife
Ingredients
For the Salad:
- 1 head radicchio quartered and leaves separated
- 2 heads Belgian endive cut into thin wedges
- ¼ cup walnuts toasted and roughly chopped
- ½ cup crumbled blue cheese optional, for garnish
For the Dressing:
- ¼ cup walnut oil or high-quality extra virgin olive oil
- 2 tbsp red wine vinegar or sherry vinegar for a deeper flavor
- 1 tsp Dijon mustard smooth and strong
- 1 tsp honey for balance
- 1 clove garlic minced
- ¼ tsp salt to taste
- ¼ tsp freshly ground black pepper to taste
Instructions
- In a small skillet over medium heat, toast the walnuts for about 2-3 minutes until aromatic. Remove from heat and set aside to cool.
- In a mixing bowl, whisk together the walnut oil, red wine vinegar, Dijon mustard, honey, minced garlic, salt, and pepper until emulsified.
- Arrange the radicchio and endive leaves in a large serving bowl or platter.
- Drizzle the walnut vinaigrette over the greens and toss gently to coat evenly.
- Sprinkle the toasted walnuts and crumbled blue cheese, if using, over the top.
- Serve immediately and enjoy!
Notes
- For extra depth of flavor, allow the dressing to sit for 10-15 minutes before tossing with the greens.
- You can also substitute goat cheese for a milder taste.
Nutrition
Calories: 257kcalCarbohydrates: 7gProtein: 6gFat: 23gSaturated Fat: 5gPolyunsaturated Fat: 12gMonounsaturated Fat: 5gCholesterol: 13mgSodium: 370mgPotassium: 353mgFiber: 2gSugar: 2gVitamin A: 158IUVitamin C: 7mgCalcium: 118mgIron: 1mg
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