radicchio salad

We’ve got a little bit of everything in this Fall Harvest Salad! Sweet Bosc pear, bitter radicchio and endive, toasted walnuts, salty and funky gorgonzola cheese, and peppery arugula tossed with a simple maple balsamic vinaigrette. This is one of my favorite salads for Thanksgiving, fall, and holiday entertaining.

Fall Harvest Salad

balsamic vinegar

lemon juice

maple syrup

Dijon mustard

garlic (grated

walnut oil or extra virgin olive oil

black pepper

kosher salt

endive

baby arugula

½ cup chopped toasted walnuts (see recipe notes)

pears

Gorgonzola cheese

chicken

pomegranate arils

apple

beets

Prepare the Vinaigrette: In a large salad or mixing bowl, whisk together the balsamic vinegar, lemon juice, maple syrup, Dijon mustard, and garlic until evenly combined. Slowly pour in the olive oil, whisking with the other hand until emulsified. Season to taste with salt and pepper.

Assemble: Add the sliced radicchio, endive, arugula, and walnuts to the bowl with the vinaigrette and toss gently to coat evenly with the vinaigrette. Top each salad serving with pear quarters and crumbled Gorgonzola cheese. Serve immediately.

This simple Radicchio Salad recipe is flavorful, vibrant, and elegant and takes just a few minutes to toss together.

Radicchio Salad

radicchio

romaine heart

Baby arugula

grapefruit

shallot (, thinly sliced)

pistachios (, chopped)

mint leaves (, finely chopped)

extra virgin olive oil

dijon mustard

sea salt (,

Prep Radicchio: Cut radicchio head into quarters and remove the core. Separate leaves and place in a large bowl of ice water to soak for 15 minutes (to remove bitterness). Dry in a salad spinner or on paper towels.

Cut Grapefruit: Slice the top and bottom off grapefruits, then use a knife to follow the curve of the fruit to slice the peel off.  Cut grapefruit into wedges.

Make dressing by whisking all dressing ingredients together. Set aside.

Assemble: Add radicchio, romaine and arugula to a bowl. Toss with desired amount of dressing. Top with grapefruit, shallots, pistachios, mint and cheese.

This warm radicchio, bacon and blue cheese salad with balsamic dressing is jam packed with flavor. Made from simple ingredients, you’re going to fall in love with this combo.

Warm Radicchio, Bacon and Blue Cheese Salad

radicchio (remove outer leaves and quarter)

bacon

pecans (crushed small)

blue cheese (crumbled)

black pepper (to taste

salt (to taste)

olive oil

honey

salt

In a small mixing bowl, combine olive oil, balsamic vinegar, honey, Dijon mustard, salt and cracked black pepper. Mix well. Set aside.

Remove the outer leaves and quarter the radicchio. Set it aside. Larger heads of radicchio can be cut into eighths.

Heat a cast iron skillet over medium high heat and cook the bacon.

Once it reaches your desired crispiness, remove the bacon from the pan and carefully soak up some of the bacon fat with a paper towel. Leaving behind some fat to sear the radicchio.

Sear the radicchio in the bacon fat for 1-2 minutes per side. You just want it to be lightly browned and warmed.

Place the warm radicchio on a serving platter, top it with crushed bacon, crushed pecans, and crumbled blue cheese.

Drizzle everything with the balsamic dressing. Season with a tiny pinch of salt and cracked black pepper.

Serve warm. Best enjoyed immediately.

This salad is great.  I made it for dinner and ended up not eating anything else.  I will definitely make it again.

Try this easy and delicious radicchio salad served in a leaf of radicchio - a vibrant, healthy, and festive looking side dish or appetizer.

Radicchio Salad Cups (Easy &amp; Festive)

head round radicchio (, medium size or small)

fennel

carrot

tbsp chopped walnuts

Parmesan

Lemon juice (,

⅓ Extra virgin olive oil

Salt (, pepper

Wash the vegetables, peel carrot and trim fennel bulb.

Cut and scoop out the hard center core of the radicchio with a small sharp knife. Now it will be easy to separate the leaves. Choose medium size leaves to use as salad cups. Shred the remaining leaves to add to the salad.

Make citronette dressing. Combine extra virgin olive oil, lemon juice, salt and pepper in a jar. Close the lid and shake vigorously until creamy emulsion forms.

Shred fennel using a mandoline or a knife. Grate or julienne carrot.

Chop walnuts. Combine all vegetables and walnuts in a bowl. Add about half of all shaved Parmsan, reserving the rest for topping individual cups.

Shake again the jar with the dressing until creamy and season the salad.

Arrange salad in radicchio cups, top with more shaved Parmesan and freshly grated pepper.

The amazing combination of bitter, sweet and peppery flavors in this radicchio salad recipe will take your idea of a traditional salad to a whole new level. Bright citrus, juicy pears, creamy feta and walnuts plus a simple dressing to pull it all together.

pear, (halved and thinly sliced)

navel orange, (peeled and segmented)

shallot, (thinly sliced)

walnuts, (roughly chopped)

feta cheese, (crumbled)

garlic clove, (minced)

lemon, (juiced)

Kosher salt and black pepper

sumac

Prepare the radicchio: Core the radicchio and separate the leaves. If you want to make them slightly less bitter you can soak the leaves in cold water for 30 minutes, before drying and assembling the salad.

Assemble the salad: Arrange the radicchio leaves on a large platter, then top with orange segments and pear slices. Add the shallots, walnuts, and feta.

Make the dressing: In a small bowl, add the garlic and lemon juice. Season with kosher salt, black pepper, and sumac. Add the honey and whisk. While whisking, drizzle the extra virgin olive oil and continue to whisk until the dressing is well combined.

Finish the salad: Pour the dressing over the radicchio salad and serve.

Wow. I subbed 4 bulbs of Belgian Endives for the Radicchio in this salad and it was amazing. I love endives, they’re in the same family as radicchio so also bitter and they’re super nutritious. I accidentally bought a cara cara orange instead of a navel orange and it was still yummy, used lime juice instead of lemon because I prefer them, and used Suzy’s Greek Alfa Honey and Sumac in the dressing with the garlic, olive oil, etc. (Definitely get Suzy’ Sumac, I bought the one at Whole Foods first and it had a weird aftertaste to it. Suzy’s is sweet and tangy and just better). For the Feta I used Violife’s Vegan Feta for a dairy free sub which actually tastes creamy and delicious like the real thing. The walnuts added extra crunch and texture. In total, this salad was perfection, one of the best things I’ve ever made. Thank you, Suzy!

I made this tonight for my family and it was a hit! Absolutely delicious! Lucky I have the ingredients to make it again this week.

Such a great recipe! I used goat cheese instead of feta because I already had some. The mix of sweet, salty, a little bitter with the crunch of the walnuts... Just perfect.

I order a box of vegetables &amp; fruit from a delivery service and I never know what I will get. This week it included radicchio.  I have never tried this vegetable.

I found this salad recipe.  I tried some of the radicchio on its own and it was bitter.  I still made this recipe but was skeptical.  The honey lemon dressing with sumac was perfect. The fruit and walnuts were wonderful.  Another great recipe and this will be another one of your salads that will be made regularly.

Loved, LOVED, LOOOOOOVED this recipe Suzy!!!!!  I added pomegranate arils and used Tamia Novello organic Italian olive oil in the salad dressing along with Manuka honey from New Zealand.........and do not skimp on using the sumac spice!!!!!

Just love your recipes’s Suzy❣️❣️❣️❣️❣️❣️❣️

Will be making this again!

Absolutely delicious everything is perfectly balanced. The dressing is to die for!! Xx

I love your recipes; they differ slightly from Marhouma immi’s Lebanese recipes and culinary specialties!  Same but a little different keep up the good work!

https://content.jwplatform.com/videos/3sUzdQ7J.mp4

Colorful Italian chopped salad is both sweet and tangy, crunchy and juicy, and altogether harmonious. Radicchio and fennel add interest to leafy romaine and radicchio, and sweet bell peppers balance briny green olives and a sweet and sharp red wine vinaigrette.

Italian Chopped Salad 

red wine vinegar

oregano

garlic

Kosher salt

hearts (18 ounces) romaine lettuce, (chopped)

head radicchio, (chopped)

fennel bulb

red onion

orange bell pepper, (chopped)

yellow bell pepper, (chopped)

grape tomatoes, (halved)

green olives, (halved if large)

pepperoncini peppers

Parmesan cheese, (shaved (optional))

Prepare the vinaigrette. In a small bowl or measuring cup, add the olive oil, lemon juice, red wine vinegar, mustard, and honey and whisk until smooth and emulsified. Then add the oregano, garlic, and salt and pepper. Whisk together until well combined and set aside.

Mix the salad. Combine all of the salad ingredients in a large bowl or serving dish, arranging them in stripes, if you like.

Dress and serve. Give the vinaigrette a vigorous whisk, then pour over the salad, toss to mix evenly and serve. Finish with shaved parmesan — either to the top of the serving dish or to each individual serving.

it's a good salad. and a lot can still be added to like feta and walnuts. I can tell i am eating something healthy for my body.

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Top 6 radicchio salad recipes from across the web

The most viewed radicchio salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Fall Harvest Salad

Radicchio Salad

Warm Radicchio, Bacon and Blue Chee...

Radicchio Salad Cups (Easy &amp; Fe...

Radicchio Salad

Italian Chopped Salad

The most viewed radicchio salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Radicchio Salad Cups (Easy & Fe...