Radicchio Bitter Greens Salad
This vibrant radicchio salad balances bitter greens with sweet fruit, tangy balsamic vinaigrette, crunchy nuts, and savory Parmesan. A stunning, nutrient-packed salad that's elegant enough for entertaining and easy enough for weeknight meals.
Equipment
- Large salad bowl
- Small bowl or jar for dressing
- Sharp knife or mandoline
- Whisk or jar with lid
- Vegetable peeler (for Parmesan shavings)
Ingredients
- 1 medium head radicchio, sliced into ribbons
- 4 cups mixed greens (arugula, spinach, or spring mix)
- 1/2 cup shaved Parmesan cheese
- 1/2 cup toasted walnuts or pecans, roughly chopped
- 1/2 cup dried cranberries or pomegranate seeds
- 1/4 medium red onion, thinly sliced
- 1 medium crisp apple or pear, thinly sliced (optional)
- 3 Tbsp extra virgin olive oil
- 2 Tbsp balsamic vinegar
- 1 Tbsp honey or maple syrup
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- salt and black pepper to taste
Instructions
- Remove damaged leaves, slice radicchio in half, cut out the core, and slice into thin 1/4-inch ribbons. Add to a large salad bowl.
- Add mixed greens (arugula, spinach, or spring mix) to the bowl to balance the radicchio’s bitterness.
- Thinly slice red onion. For milder flavor, soak slices in ice water for 10 minutes, then drain.
- Toast walnuts or pecans in a dry skillet over medium heat for 3–5 minutes until fragrant. Cool, then roughly chop.
- Thinly slice the apple or pear just before serving. Toss with a bit of lemon juice if prepping ahead.
- Whisk olive oil, balsamic vinegar, honey, Dijon mustard, and garlic in a small bowl. Season with salt and pepper.
- Add onion, toasted nuts, dried cranberries (or pomegranate seeds), and fruit to the bowl. Drizzle with half the vinaigrette.
- Toss gently until lightly coated. Add more dressing as needed. Top with shaved Parmesan and serve immediately.
Notes
For the best texture, toss salad right before serving. Toasting the nuts intensifies flavor. Slice radicchio thinly to distribute bitterness evenly.