Radicchio & Apple Salad
Tart, crunchy and crisp, this cool salad celebrates the classic combination of apple and radicchio.
Ingredients:
1 head radicchio, or ½ each of different varieties mixed together
2 fennel bulbs
1 large sweet-tart apple
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 shallot, minced
¼ cup olive oil
¼ cup toasted pecans, chopped
Sea salt and fresh ground pepper
Method:
1. First prep the radicchio by coring and slicing into thin pieces; also core, peel and thinly-slice the fennel. Cut the apple into slices. Combine the radicchio, fennel and apple in a large bowl.
2. In another bowl, whisk together the vinegar, mustard, shallot, salt and pepper.
3. Gradually whisk in the olive oil, then pour half of dressing over radicchio-fennel mixture and stir to combine.
4. Taste, and gradually add more dressing to your liking. Garnish with reserved fennel fronds and pecans.
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Radicchio-Apple Salad with Dijon-Cider Vinaigrette
Tart, crunchy and crisp, this cool salad celebrates the classic combination of apple and radicchio.
Ingredients:
1 head radicchio
2 fennel bulbs
1 large apple, such as Pippin
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 shallot, minced
¼ cup olive oil
¼ cup toasted pecans, chopped
Sea salt and fresh ground pepper
Method:
1. First prep the radicchio by coring and slicing into thin pieces; also core, peel and thinly-slice the fennel. Cut the apple into slices. Combine the radicchio, fennel and apple in a large bowl.
2. In another bowl, whisk together the vinegar, mustard, shallot, salt and pepper.
3. Gradually whisk in the olive oil, then pour half of the dressing over the radicchio-fennel mixture and stir to combine.
4. Taste, and gradually add more dressing to your liking. Garnish with reserved fennel fronds and pecans.
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Fall Green Salad with Apples, Blue Cheese & Dried Cranberries
This beautiful salad is light and fresh, a perfect pairing for fall’s heartier pastas, risottos and soups.
Ingredients:
4 cups salad greens, washed and patted dry
1 cup radicchio, cored and thinly sliced
1 apple, cored and diced
½ cup crumbled blue cheese
¾ cup walnuts
¼ dried cranberries
F&L apple cider-honey vinaigrette
Fresh ground pepper
Method:
1. In large bowl combine the greens, radicchio and apple slices. Drizzle about ¼ cup of the vinaigrette over the salad and toss to incorporate, then add more as desired. Top salad with crumbled blue cheese, walnuts and dried cranberries. Add fresh ground pepper over if needed.
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Pink Radicchio Salad with Red Pears
This winter salad is incredibly crisp and colorful.
Ingredients:
1 head pink Rosalba radicchio, halved, cored, and cut into 1 1/2-inch-wide strips
1 red D’Anjou pear, cored and thinly sliced
For dressing:
½ cup high-quality olive oil
2 tablespoons balsamic vinegar
1 clove garlic, crushed
Fresh ground pepper
Method:
1. Place the radicchio in a large bowl.
2. To prepare vinaigrette: Whisk olive oil, balsamic vinegar and garlic together, seasoning with fresh ground pepper to taste.
3. Drizzle about half of the vinaigrette over the salad and toss to incorporate, then add more as desired. Top salad with the pear slices. Add more fresh ground pepper over if needed.
Variations: Feel free toss in a few handfuls of arugula, toasted pecans and even crumbled blue cheese into this salad to make it a main course dish.
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Radicchio Salad with Frisée & Apples
This crisp salad blends the best of summer greens with early fall apples!
Ingredients:
1 head Variegata Castellfranco di Luisa radicchio, thinly sliced
½ head frisée, thinly sliced
1 sweet-tart apple, such as Pink Lady or Braeburn, cut into matchsticks
½ cup toasted hazelnuts
High quality olive oil
Balsamic vinegar
Fresh ground pepper
Method:
1. In a large bowl, combine radicchio, frisée and apple.
2. Drizzle with olive oil and balsamic, then season with ground pepper. Toss to combine. Top with toasted hazelnuts.
Variation: For a main dish salad, try adding sliced avocado, crumbled goat cheese and crispy Prosciutto.
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Farro, Arugula & Apple Salad
Bright with radishes, apple and asparagus, this salad is a real stunner.
Ingredients:
2 cups cooked farro
1 cup sugar snap peas
4 asparagus spears
1 apple, cored and sliced into matchsticks
1 cup packed arugula, microgreens or other summer green of your choice
1 cup thinly sliced radicchio
1 cup thinly sliced radishes
Fresh basil leaves, for garnish
Edible flowers, for garnish
Herb-Shallot Dressing (see recipe)
Method:
1. Preferably while still warm, transfer the farro to a large bowl and toss with ¾ cup of the Herb-Shallot dressing.
2. Bring a small saucepan of salted water to a boil, and fill a medium bowl with ice water. Trim the sugar snap peas and blanch them in the boiling water for 30 seconds, drain, and then immediately plunge them into the ice bath.
3. Snap off the woody ends of the asparagus spears. Use a vegetable peeler to shave the asparagus into long ribbons or, alternatively, cut the spears into smaller pieces on the diagonal. Set aside.
4. Add salad greens and radicchio to the farro in the bowl and toss. Taste for salt and pepper and add more if needed. Transfer the farro mixture to a serving platter or bowl. Top with the snap peas, asparagus, radishes, and apples. Drizzle the remaining dressing over the top of the salad and add more salt and pepper, if desired.
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Seasonal Green Salad with Apples, Blue Cheese & Pecans
This fresh salad combines peppery greens and crisp apples slices and is finished with a light Champagne apple cider vinaigrette.
Ingredients:
½ pound mixed greens
1 apple, cored and thinly-sliced
½ cup crumbled Westward blue cheese
½ cup toasted pecans, roughly chopped
½ cup olive oil
2 tablespoons Champagne vinegar
2 tablespoons apple cider vinegar
1 tablespoon honey
1 teaspoon minced shallot
Sea salt and fresh ground pepper
Method:
1. In a large mixing bowl, toss mixed greens with the apple slices.
2. In a smaller bowl, combine vinegars, honey and shallot, then whisk in olive oil to combine. Season with salt and pepper to your liking.
3. Drizzle dressing over salad greens, tossing to combine. Top salad with crumbled blue cheese, toasted pecans and a twist or two of fresh ground pepper if desired.
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Radicchio Salad with Fresh Chevre & Marcona Almonds
This salad is crisp and colorful, complete with blushy radicchio and juicy citrus.
Ingredients:
1 head Chioggia radicchio, torn into bite-size pieces
4 cups mixed salad greens
1 orange, removed of peel and any pith, and sliced into thin rounds
1 blood orange, removed of peel and any pith, and sliced into thin rounds
½ cup top-quality olive oil
4 tablespoons red wine vinegar
4 ounces chevre cheese, crumbled
½ cup Marcona almonds, coarsely chopped
Sea salt and fresh ground pepper
Method:
1. In a large bowl, whisk the olive oil with the red wine vinegar and season with salt and pepper.
2. Add the radicchio and greens to a large salad bowl, and drizzle with about half the vinaigrette and toss until coated. Add the orange slices, goat cheese and hazelnuts, drizzle with additional vinaigrette, and season the salad with salt and pepper. Toss gently together once more and serve.
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Fall Salad with Roasted Squash, Apples & Candied Squash Seeds
Topped with a maple-mustard vinaigrette and candied squash seeds, this salad would pair nicely alongside this week’s antipasti bites.
Ingredients:
8 cups fall salad mix, or a mix of your favorite greens
1 apple, cut into large matchsticks
1½ cups cubed and roasted winter squash of your choice, such as Robin’s Koginut
¼ cup thinly-sliced red onion
â…“ cup crumbled feta cheese
½ cup candied squash seeds (see recipe)
Dressing:
¼ cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon fresh lemon juice
1 teaspoon maple syrup
1 teaspoon Dijon mustard
Sea salt and fresh ground pepper
Method:
1. Whisk all the dressing ingredients in a small bowl until combined. Season with salt and pepper to taste.
2. In a large bowl, toss the greens with half of the vinaigrette. Arrange the apple slices, squash, red onions, feta, and candied seeds on top of the greens. Drizzle with the remaining vinaigrette and serve.
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Warm Radicchio & Pear Salad with Honey Vinaigrette
This elegant warm salad celebrates fall’s sweetest contrasts: caramelized pears, toasty nuts, and the gentle bite of radicchio drizzled in honey.
Ingredients:
1 head radicchio, cut into 6 wedges through the core
2 ripe pears, cored and sliced into thick wedges
2 tablespoons olive oil
1 tablespoon Bella Luna wildflower honey
1 teaspoon Dijon mustard
1 tablespoon apple cider vinegar (or white wine vinegar)
¼ cup extra-virgin olive oil
¼ cup toasted walnuts or hazelnuts, roughly chopped
¼ cup shaved Gruyère (or blue cheese, if preferred)
Sea salt and freshly cracked pepper, to taste
Method:
1. Preheat the oven to 425°. Arrange radicchio and pear wedges on a parchment-lined baking sheet. Drizzle with 2 tablespoons of the olive oil and season with salt and pepper. Roast for 12–15 minutes, turning once, until the edges caramelize and the pears are tender.
2. In a small bowl, whisk together honey, Dijon, and vinegar. Slowly drizzle in olive oil, whisking until emulsified. Season with salt and pepper to taste.
3. Arrange the warm radicchio and pears on a serving platter. Drizzle generously with the honey vinaigrette, then top with toasted nuts and shaved Gruyère. Serve warm or at room temperature, with a hunk of Gruyère bread or alongside your favorite fall main.
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