Radicchio Salad

Radicchio salad is a vibrant, delicious blend that truly epitomizes Mediterranean cuisine. Its striking deep red leaves are not only visually appealing but also bring a delightful balance of bitter and sweet flavors to the table. Freshly chopped radicchio stands out in this dish, creating a refreshing salad that is perfect for any occasion. Combining with crispy apples, tangy red onion, and roasted almonds, this radicchio salad elevates your dining experience, whether you’re serving it at a weekend barbecue or enjoyed as a wholesome lunch.

I first discovered this colorful dish during a charming trip to a local Italian eatery where I witnessed how beautifully the ingredients harmonized. Since then, I’ve been recreating it at home, adjusting flavors and textures to my liking. This radicchio salad often becomes a go-to side or a light meal on its own, especially during busy weeknights when time is of the essence but flavorful nutrition is desired. It’s easy, fresh, and can be prepared in just 15 minutes of hands-on time. I invite you to try this delightful salad and experience its unique blend for yourself!

How to Make Radicchio Salad

1. Preheat the Oven: Begin by preheating your oven to 180 degrees Celsius (355 degrees Fahrenheit). While the oven warms up, place the whole almonds on a baking tray.
2. Roast the Almonds: Roast for about 10 minutes, stirring them once or twice until they are aromatic and golden brown. This small step enhances their flavor significantly. Once done, turn them out onto a plate to stop the cooking process. Let them cool, then chop them roughly.
3. Prepare the Salad Base: In a large bowl, add the roughly chopped radicchio leaves, followed by your thinly sliced apple and finely sliced red onion. The vibrant colors will brighten up your kitchen!
4. Make the Vinaigrette: In a small bowl or jar with a lid, combine the extra virgin olive oil, apple cider vinegar, maple syrup, and Dijon mustard. Whisk or shake until well blended.
5. Combine Everything: Pour the vinaigrette over your salad mixture, tossing gently but thoroughly so as not to bruise the delicate radicchio leaves.
6. Add the Finishing Touches: Toss in your roughly chopped roasted almonds and freshly shaved parmesan. Keep tossing gently, then season with sea salt and freshly ground black pepper to taste before serving immediately.

Storing & Reheating

This radicchio salad is best enjoyed fresh, but you can store leftovers in the refrigerator. Place any uneaten salad in an airtight container, and it should last about 2 days in the fridge. I wouldn’t recommend freezing it, as the texture of the radicchio will change and become mushy. To refresh leftover salad, give it a light drizzle of olive oil and a pinch of salt; this should liven it back up!

Radicchio salad is an exciting way to introduce your palate to new textures and tastes while enjoying a vibrant dish that’s perfect for any season. You can experiment with different ingredients or dressings, but this basic version showcases the remarkable flavor of radicchio beautifully. Invite friends over and serve this alongside your favorite entrée, or enjoy it solo; no matter the occasion, this dish promises satisfaction.

Recipe FAQs

More Dinner Recipes

• Blood Orange Salad

Radicchio Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Grace
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Roasting and Tossing
• Cuisine: Mediterranean

Print Recipe

Pin Recipe

---

Description

This Radicchio Salad bursts with flavor from fresh radicchio, crunchy almonds, and sweet apples. With simple prep, it’s an ideal quick healthy meal for any occasion.

---

Ingredients

Scale 1x2x3x

• 1 small radicchio head – roughly chopped, about 4 cups when prepared
• 1 red apple – cut into thin strips
• 1 small red onion – finely sliced
• ⅓ cup raw almonds
• ⅓ cup parmesan – freshly shaved
• sea salt and freshly ground black pepper – to taste
• 2 tablespoon extra virgin olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon maple syrup
• 1 teaspoon dijon mustard

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat your oven to 180 degrees C (355F). Place whole almonds onto a baking tray and roast for approximately 10 minutes or until they are aromatic and golden brown, stirring once or twice to ensure even cooking. Transfer to a plate to stop the cooking process. Once cool enough to handle, chop roughly.
2. In a large bowl, combine the radicchio leaves, apple, and onion.
3. In a small bowl or jar with a lid, mix the ingredients for the vinaigrette. Add to the salad and gently toss, being careful not to bruise the leaves.
4. Add the chopped roasted almonds and parmesan shavings. Toss gently, and season to taste before serving immediately.

---

Notes

For best flavor, use freshly shaved parmesan.
Adjust the vinegar and mustard according to taste for a more tangy or mild dressing.
Roasting almonds enhances their flavor and crunchiness.

---

Nutrition

• Serving Size: 1 portion
• Calories: 210
• Sugar: 4g
• Sodium: 150mg
• Fat: 15g
• Saturated Fat: 2g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 16g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 5mg

RECOMMENDED RECIPES

Butternut Squash Salad Winter Roasted Cauliflower Salad with Grains and Spinach Roasted Vegetable Wreath Salad 4 Ingredient Pasta Salad