While we often struggle to pronounce this green (it’s rad-ee-ky-o), we had no trouble getting our heads around this beautifully balanced salad. Radicchio’s slight bitterness is offset by a medley of flavours from salty to sweet, accented with bright and perfumey fennel and tarragon.
Ingredients
- 1/2 cup walnuts, chopped
- 1 tablespoon honey
- 1 head radicchio, leaves separated, washed, and dried
- 2 Belgian endives, leaves separated, washed, and dried
- 1/2 bulb fennel, finely sliced into matchsticks
- 2 sprigs fresh tarragon leaves
- 1/4 cup blue cheese, cubed
- 1/2 teaspoon red pepper flakes
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 clove garlic, crushed
- 2 tablespoons tarragon vinegar (or apple cider vinegar)
- 6 tablespoons extra virgin olive oil
- salt and pepper
Instructions
Toast the walnuts gently in a pan to release the oils and flavour. When golden brown, remove from heat and immediately add honey, stirring constantly until nuts are well coated. Tip pan contents onto a piece of parchment paper, breaking them up if necessary. Sprinkle with a pinch of salt, set aside, and allow to cool.
Meanwhile prepare the dressing by adding red pepper flakes, Dijon, honey, garlic, and vinegar to a large bowl. Gently whisk ingredients together while pouring in the olive oil in a fine stream. Adjust seasoning to taste.
Tear the radicchio and endive into bite-sized pieces and, with the fennel, add to the bowl, tossing the leaves with the dressing until well coated. Add about half of each of the tarragon leaves, blue cheese, and nuts to the bowl and toss through. Sprinkle the remainder of each of these three ingredients over the top, and serve.
