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Radicchio Salad with Gorgonzola
Bitter radicchio and tender Bibb lettuce create a crisp foundation for this bold, nutty salad. You'll blend toasted walnuts, fresh lemon juice, and garlic into a rich, creamy vinaigrette that coats the greens beautifully. Crumbled Gorgonzola adds a sharp, pungent bite to balance the earthy crunch of extra walnuts and fresh chives. It's an elegant starter that looks impressive but takes just minutes to toss together.
Equipment
- Blender
Ingredients
- ⅓ cup olive or vegetable oil
- ⅓ cup coarsely chopped walnuts, toasted ( page 22 )
- 2 tablespoons fresh lemon juice
- 1 clove garlic
- ⅛ teaspoon salt
- 1 to 2 heads radicchio, torn into bite-size pieces (4 cups)
- 1 to 2 heads Bibb lettuce, torn into bite-size pieces (4 cups)
- ½ cup crumbled Gorgonzola or blue cheese (2 oz)
- ½ cup ½ -inch pieces fresh chives
- ⅓ cup coarsely chopped walnuts, toasted ( page 22 )
Instructions
- 1Place the oil, one-third cup of the toasted walnuts, lemon juice, garlic, and salt into a blender or food processor.
- 2Blend on high speed for about 1 minute until the mixture is completely smooth. This creates a creamy, emulsified dressing without needing dairy.
- 3Combine the torn radicchio, Bibb lettuce, crumbled Gorgonzola, fresh chives, and the remaining one-third cup of toasted walnuts in a large serving bowl.
- 4Pour the walnut dressing over the greens and toss gently to coat.
Notes
- Variation: For a sweeter profile, core and slice two medium ripe pears and toss them in with the salad greens.
- Swap: Substitute goat cheese for the Gorgonzola if you prefer a milder, creamier flavor.
- Make ahead: Blend the dressing up to 3 days in advance and store it in an airtight container in the fridge. Toss with the greens just before serving.
Recipe Details
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