Brimming with the jubilant color of Treviso radicchio and the rich flavors of walnuts and blue cheese, this salad feels celebratory. It has come to be known as "Christmas Salad" in my house. Treviso typically begins showing up in the market where I shop around early December, and this bright magenta variety of radicchio makes a festive and substantial addition to baby spring lettuce. While it is perfect for the holidays, this hearty winter salad is wonderful just about any time you can get your hands on some Treviso radicchio.
Ingredients for Christmas Salad
- Treviso radicchio lettuce
- baby spring lettuce
- olive oil
- walnut oil (optional)
- balsamic vinegar
- dijon mustard
- kosher salt
- freshly ground black pepper
- blue cheese (roquefort is the variety here, but use anything you like)
- walnuts
See recipe card for quantities.
Instructions
First, gently separate the Treviso leaves and rinse them under cold water. Set them aside to dry while you mix together the dressing and prepare the walnuts and blue cheese.
For the dressing, place the olive oil, walnut oil (if using), balsamic vinegar, dijon mustard, salt, and pepper in a small jar or bottle with a lid. Cover the container securely and shake the mixture vigorously until everything is well combined.
Then roughly chop the walnuts and crumble the blue cheese into small pieces.
When the Treviso is mostly dry, tear it into pieces and combine them with the baby lettuce mix.
Next pour the dressing over the lettuce mixture and gently toss everything together until all the leaves are evenly coated.
Finally, sprinkle the chopped walnuts and crumbled blue cheese over the top. Serve immediately.
Hint: When it comes to the balsamic vinegar, use the best quality stuff you can find. It should be dark and very syrupy.
Storage
The dressing can be mixed up in advance and stored at room temperature. However, it is best if used within a few days.
📖 Recipe
Christmas Salad
Ingredients
- 1 head Treviso radicchio
- 5 ounces baby spring lettuce
- 2 ounces extra virgin olive oil
- 1 ounce walnut oil optional - if not using, increase the extra virgin olive oil by 1 oz
- 1 ounce balsamic vinegar
- 1 teaspoon dijon mustard
- ½ teaspoon kosher salt
- freshly ground pepper to taste
- 4 ounces blue cheese
- ⅓ cup walnuts
Instructions
- Separate the Treviso leaves, rinse them gently in cold water, and set aside to dry.
- Place the olive oil, walnut oil (if using), vinegar, mustard, salt, and pepper in a small jar or bottle with a lid. Cover securely and shake vigorously until everything is well combined.
- Roughly chop the walnuts and crumble the blue cheese into small pieces.
- Tear the Treviso leaves into pieces and combine them with the baby spring lettuce in a large salad bowl. Pour over the dressing and gently toss the salad until all the leaves are evenly coated.
- Divide the salad among plates and sprinkle over the chopped walnuts and crumbled blue cheese.
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