Radicchio and Honey Walnut Salad

Written By olivia pollock

15 Minutes

〰️

15 Minutes 〰️

Serves 4

Ingredients

  • 1 radicchio, washed and torn into bite-sized pieces

  • 1/2 cup green olives

  • 1/2 cup walnuts

  • 2 tablespoons of honey

    For the Vinaigrette:

  • 1/4 cup olive oil

  • 2 tablespoons white wine vinegar

  • 1/2 tablespoon of honey

  • A big pinch of salt

  • A few cracks of black pepper

Method

Prepare the Honey Walnuts: In a dry pan over medium heat, toast the walnuts until they start to brown and become fragrant, stirring frequently to prevent burning. This should take about 3 minutes. Reduce the heat to low and add 2 tablespoons of honey to the pan with the toasted walnuts. Stir well to ensure all the walnuts are evenly coated with the honey. Watch carefully, as the honey can burn easily. Remove the walnuts from the pan and spread them out on a piece of parchment paper or a silicone mat to cool. As they cool, the honey will harden, creating a sweet, crunchy coating on each walnut. Set aside.

Make the Vinaigrette:In a small bowl, whisk together the olive oil, white wine vinegar, 1/2 tablespoon of honey, a big pinch of salt, and a few cracks of black pepper. Adjust the seasoning to taste. The vinaigrette should have a pleasant balance of acidity and sweetness.

Assemble the Salad:Place the torn radicchio leaves in a large salad bowl, add the green olives, then, scatter the cooled, honey-coated walnuts over the top. Drizzle the vinaigrette over the salad, tossing gently to ensure everything is evenly coated. The vinaigrette will slightly soften the radicchio's bitterness and beautifully complement the sweetness of the walnuts.

Notes

This would be good with some delicious Parmigiano or Pecorino cheese shaved over the top; I didn’t have any, but a little bit of creamy fat would be amazing with this salad. If Raddicho is too bitter for you or you can’t find it in the store substitute for some fresh rocket/ arugula.

olivia pollock
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