Radicchio Salad with Gorgonzola and Walnuts
Ingredients
- 2 pcRadicchio (whole leaves torn)
- 120 gGorgonzola cheese (crumbled)
- 60 gWalnut kernel (roughly crushed)
- 4 tbspExtra virgin olive oil
- 1 tbspBalsamic vinegar
- 1 tspHoney
- 1 pinchFleur de sel
- 1 pinchBlack pepper ground
Method
A bold bitterness balanced by the creaminess of blue cheese and the crunch of walnuts. The honey vinaigrette coats the leaves for a perfect balance between sharp and sweet.
- 1
Remove the withered outer leaves. Cut the base and separate the leaves. Tear them coarsely by hand to maintain volume. Wash in cold water and spin dry thoroughly: the leaves must be very dry so the dressing sticks.
- 2
In a bowl, dissolve the sea salt in balsamic vinegar. Add honey and pepper. Pour the olive oil in a thin stream while whisking to create a stable, glossy emulsion.
- 3
Place the leaves in a large salad bowl. Pour the vinaigrette and toss gently by hand to coat the radicchio well. Distribute the gorgonzola pieces and crushed walnuts on top just before serving.
Frequently asked questions
How do you get this dish right?
- If the radicchio is too bitter for you, soak the leaves in ice water for 30 minutes before spinning them dry.
- Do not prepare the salad in advance; the salt and acid will wither the leaves within minutes.
How long does this dish keep?
This salad does not keep once dressed. Consume immediately.
