Radicchio Salad with Gorgonzola and Walnuts

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.

• Prep time: 15 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 354
• Protein: 9 g
• Carbs: 4 g
• Fat: 33 g

Ingredients

• 2 piece Radicchio ( whole leaves torn )
• 120 g Gorgonzola cheese ( crumbled )
• 60 g Walnut kernel ( roughly crushed )
• 4 tbsp Extra virgin olive oil
• 1 tbsp Balsamic vinegar
• 1 tsp Honey
• 1 pinch Fleur de sel
• 1 pinch Black pepper ground

Instructions

1. Preparing the radicchio

   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. Making the emulsion

   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. Final assembly

   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.

Chef's tips

• 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.

Storage

This salad does not keep once dressed. Consume immediately.