Radicchio Salad

Radicchio Salad with Walnuts and Citrus-Mustard Vinaigrette

Radicchio is an interesting bitter leafy vegetable with a beautiful rich purple color. I’ll admit, this is a leafy vegetable that I’m not used to using at home, so I was rather excited to try a recipe with radicchio as the main attraction. This lovely veggie belongs to the daisy family, and is an excellent source of anti-oxidants. The bitterness in the leaves come from lactucopicrin, which is a potent anti-malarial agent and has a sedative and analgesic (painkiller) effect. This is one amazing vegetable!

A cool season vegetable, you can’t find it all that often in stores, so when you see it grab it! At New Seasons here in Portland, it’s often only in the produce section for about a week before it’s gone again (the checker said he is never able to remember the code for it even though he’s worked there for years). Glad I got it while I was able to so that I could experiment with this cool vegetable! I hope you enjoy this salad if you get a chance to try it.

Radicchio Salad

Radicchio Salad with Walnuts

and Citrus-Mustard Vinaigrette

  • 1 head radicchio
  • 1/3 cup walnuts, roughly chopped
  • 1 small shallot, minced
  • 2 Tbs olive oil
  • 1 Tbs grainy mustard
  • juice from 1 tangerine or half an orange
  • 1 tsp agave nectar
  • sea salt and fresh ground pepper, to taste

Removing outermost leaves and core of radicchio, tear remaining leaves into approximately 1-inch chunks, removing tough white parts of outer leaves which can be bitter.

Radicchio

In a small bowl, mix shallot, olive oil, mustard, citrus juice and agave nectar. Season to taste with salt and pepper.

Toss radicchio with walnuts and dressing. Serve.

Radicchio Salad with Walnuts and Citrus-Mustard Vinaigrette

This salad was simple and tasty; the tart-sweet dressing really complemented the slight bitterness of the radicchio. An easy and unique side dish with a striking purple color – try it alongside these vegan chickpea cutlets for a great meal.

Radicchio Salad with Citrus-Mustard Vinaigrette

Vegan Radicchio Salad with Walnuts and Citrus-Mustard Vinaigrette

Stay tuned for tomorrow’s veggie recipe, and don’t forget to subscribe if you want to follow the whole 50-day “a different veggie a day” recipe challenge.

In case you missed the last 29 days of recipes (holy cow, have I really done that many?!), here they are:

Printable Version:

Radicchio Salad with Walnuts and Citrus-Mustard Vinaigrette
 
Author:
Serves: 2-4
Ingredients
  • 1 head radicchio
  • ⅓ cup walnuts, roughly chopped
  • 1 small shallot, minced
  • 2 Tbs olive oil
  • 1 Tbs grainy mustard
  • juice from 1 tangerine or half an orange
  • 1 tsp agave nectar
  • sea salt and fresh ground pepper, to taste
Instructions
  1. Removing outermost leaves and core of radicchio, tear remaining leaves into approximately 1-inch chunks, removing tough white parts of outer leaves which can be bitter.
  2. In a small bowl, mix shallot, olive oil, mustard, citrus juice and agave nectar. Season to taste with salt and pepper.
  3. Toss radicchio with walnuts and dressing. Serve.

Leave a Reply