Equipment
* optional
Ingredients
Citrus Vinaigrette
- 45 ml orange juice, freshly squeezed
- 15 ml lime juice, freshly squeezed
- 60 ml extra virgin olive oil
- 15 ml honey
- 5 g dijon mustard
- 2 g salt, fine sea salt
- 1 g black pepper, freshly cracked
Salad
- 250 g radicchio, cored and torn into bite-sized pieces
- 60 g walnuts, toasted and roughly chopped
- 60 g roasted chestnuts, peeled and roughly chopped
- 100 g blue cheese, crumbled
Nutrition (per serving)
Method
In a small mixing bowl, combine the orange juice, lime juice, honey, Dijon mustard, salt, and black pepper. Whisk continuously while slowly drizzling in the extra virgin olive oil until the dressing is fully emulsified and slightly thickened.
Core the radicchio head, remove any wilted outer leaves, and gently tear the remaining leaves into bite-sized pieces. Wash the torn leaves in cold water and dry them thoroughly using a salad spinner or clean kitchen towels.
Place the dried radicchio leaves into a large mixing bowl. Add the roughly chopped toasted walnuts and roasted chestnuts.
Pour about three-quarters of the citrus vinaigrette over the salad components. Toss gently but thoroughly to ensure every leaf is lightly coated with the dressing, adding more dressing if desired.
Transfer the dressed salad to a serving platter or individual plates. Scatter the crumbled blue cheese evenly across the top to prevent it from dissolving into the dressing, and serve immediately.
Chef's Notes
- Soaking radicchio in ice water for 10 to 15 minutes before drying can significantly mellow its inherent bitterness, making it much more approachable.
- Always dress leafy green salads just before serving to maintain the crisp texture of the vegetables. Acid in the dressing will rapidly wilt the leaves.
- Toasting the walnuts for 5 minutes in a dry pan over medium heat enhances their natural oils and provides a deeper, roasted flavor that pairs beautifully with the sweet chestnuts.
- Opt for a creamier blue cheese like Gorgonzola Dolce rather than a dry crumble. Its rich, fatty texture perfectly contrasts the crisp, sturdy leaves of the radicchio.
Storage
Refrigerator: 2 days — Store dressing and undressed salad components separately. Dressed salad does not keep.
