Radicchio Salad Recipe

Name: Radicchio Salad Recipe
Prep time: 10 min
Cook time: 3 min
Total time: 13 min
Ingredients: 1 tbsp walnut oil (roasted); 1 clove garlic (minced); 1 tsp orange zest; 1 tbsp orange juice; ½ tsp yellow mustard (ground); 1 tsp honey; ½ tsp white pepper powder; ½ tsp salt; 2 sprig tarragon; 5 oz mixed greens; 1 radicchio (small); 1 Navel orange (segments); 1 red onion (sliced); ¼ cup pepper jack cheese (cubed); 2 tbsp hazelnut (roasted, chopped)

Home / Recipes / Radicchio Salad Recipe

Jump to Recipe Print Recipe

Radicchio Salad Recipe features vibrant ruby-red radicchio leaves that form a slightly bitter yet crisp base. Bold greens such as arugula, spinach, and bay lettuce are contrasted with orange segments and pepper jack cheese. The orange vinaigrette dressing is a harmonious blend of roasted walnut oil, tarragon, garlic, a touch of honey, fresh orange zest, and tangy orange juice that forms a luscious coating on the salad leaves. The peppery notes of the arugula add a subtle kick while the smooth, citrusy glaze softens the slightly bitter radicchio leaves. Garnished with roasted hazelnuts that offer a satisfying crunch, every forkful of this visually striking salad is an explosion of flavors, colors, and textures. It is a true celebration of fresh ingredients that can be enjoyed as a side or an invigorating main dish!

On one of my regular monthly visits to my daughter in Vancouver, Canada, we went to a Michelin-star Italian bistro. My daughter had been raving about this restaurant for a while. So we drove to this unassumingly small restaurant in downtown Vancouver. We had to make a reservation much ahead of time. I had not eaten a Radicchio Salad before and wanted to try it there. I have tasted radicchio in niche dishes but never in a salad. This dish came highly recommended with great reviews.

The Radicchio Salad was colorful, crisp, and had a slightly bitter aftertaste, but it was not overwhelmingly bitter. It was as if the chef knew how to balance the flavors and accentuate the unique qualities of the radicchio. He had used candied walnuts and Gorgonzola cheese. It definitely was an explosion of flavors in every bite. I recreated this Radicchio Salad Recipe with arugula, baby lettuce, greens, roasted hazelnuts, roasted walnut oil, and pepper jack cheese.

What is radicchio?

Radicchio is a winter crop that belongs to the chicory family. They are intensely flavored and have a distinct bitterness. Their burgundy leaves with white veins add color to any dish. Common varieties are Sugarloaf, Catalonia, Tardivo, and Grumolo, while the most common variety is the Chioggia. It is in season from October to January when the cold weather makes them sweeter. Cooking mellows the bitterness of this cabbage-like vegetable.

Health benefits of the Radicchio Salad Recipe?

Radicchio is loaded with antioxidants, including anthocyanins, that help reduce the risk of chronic diseases. This leafy vegetable is rich in chicoric acid that helps absorb glucose from the bloodstream, thus reducing the risk of diabetes. It is a low-calorie vegetable that supports liver, heart, and digestive health. Its high vitamin C content helps boost immunity, while vitamin K plays a crucial role in bone health.

Frequently Asked Questions:

1.How do I prepare radicchio for this salad recipe?

Soak the radicchio in ice-cold water for 10-15 minutes to remove some of the bitterness and perk up the leaves. Use a sharp knife to remove the core. Break and chop the leaves and pat them dry using kitchen paper.

2. What does radicchio pair well with?

Radicchio pairs well with apples, pears, citrus fruits, olives, capers, beans, and creamy cheese.

3. How do I pick a good radicchio?

Look for a heavy head that is tightly packed. The leaves should not show signs of bruising or browning. A compact head without loose leaves is usually fresh. Avoid large heads as they can be tough and bitter.

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.

If you’ve tried this recipe or have questions, I would love to hear from you. Please feel free to share (below) your thoughts, comments, or any questions that you might have. If you like my recipes, you could subscribe to my mailing list for the latest recipes that will be delivered to your inbox. From my pen to your table, Bon Appetit!

Ingredients:

measured ingredients in bowls

Radicchio Salad: radicchio (or endive), mixed greens, orange segments, onion, pepper jack cheese (or substitute with Gorgonzola)
Orange vinaigrette: roasted walnut oil (or use extra virgin olive oil), orange zest and juice (or use lemon), honey, garlic, tarragon (or use thyme), mustard powder, white pepper

Here are the step-by-step instructions on how to make this dish. For the measurements, please refer to the recipe card below.

How to make the Radicchio Salad using my recipe:

Prepare the orange vinaigrette: Whisk the ingredients in a bowl and set it aside.

vinaigrette in a bowl

2. Make the salad: Add the ingredients for the salad in a bowl. Drizzle the vinaigrette. Use a salad spoon and fork to gently toss the salad. Garnish with roasted hazelnuts and tarragon.

Tips:

Soak the radicchio in ice-cold water to remove some of the bitterness and perk up the leaves.
Look for a heavy head that is tightly packed. The leaves should not show signs of bruising or browning. A compact head without loose leaves is usually fresh. Avoid large heads as they can be tough and bitter.
Dress the salad before serving to prevent it from becoming soggy.
Gently toss the salad with the dressing to avoid bruising the leaves.
Do not drench the Radicchio Salad in the orange vinaigrette but drizzle enough dressing to lightly coat the leaves.

Serving suggestions:

Prepare the Radicchio Salad using my recipe a day ahead of time and store it in an airtight container. Drizzle the vinaigrette before serving. Garnish with roasted hazelnuts and tarragon.

Storage:

Store the radicchio in a perforated plastic bag in the crisper box of the refrigerator. Orange vinaigrette can be refrigerated for 4 -5 days and frozen for 3 months.