Christmas Salad
Brimming with the jubilant color of Treviso radicchio and the rich flavors of walnuts and blue cheese, this substantial winter salad feels celebratory. While it is perfect for the holidays, it is also wonderful just about any time you can get your hands on this lovely form of radicchio.
Servings 4 people
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.