Radicchio Salad

Typically when you think “salad”, isn’t the first image that pops in mind something with leafy green vegetables? In this case the leafy vegetable is radicchio sporting a pretty red-purple color with thick creamy white veins.

I used the outer leaves of the radiccio as decorative cups to hold the salad. When ready to eat just pick it up and eat it, like a wrap. My inspiration for this salad came from Daniel Boulud’s “Smoked Trout, Radicchio and Grapefruit Salad” recipe.

This salad bursts with flavor. Sweet-tart grapefruit, the subtle bitterness of the radicchio leaves, the stand out taste of cilantro all mixed together in a creamy walnut dressing are incredible together as a succulent treat.

Radicchio Salad

Peel and set aside four outer leaves, keeping each whole and in tact, to use to hold the salad. In a large bowl tear into bit sized pieces the remaining radicchio leaves. Add enough walnut dressing to nicely coat the leaves. Add grapefruit, walnuts, scallions, and cilantro; mix. Add more dressing if needed.

Spoon salad into reserved leaves. Garnish with reserved grapefruit and cilantro.

Walnut Dressing

Blend together all ingredients in a blender until smooth and creamy. Keep refrigerated up to one week.

Serves 4

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