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Apple and Radicchio Salad
From:
"Nuts"
Current Rating: rating pending
Serves 4 to 6
Ingredients
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Spicy Glazed Walnuts
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2 tablespoons unsalted butter
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3 tablespoons sugar
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3 tablespoons water
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½ teaspoon salt
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½ teaspoon freshly ground pepper
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⅛ teaspoon cayenne pepper
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⅔ cups walnuts
- Basil Balsamic Vinaigrette
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¼ cup finely diced red onion
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2 cloves garlic, minced
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⅛ teaspoon dry mustard powder
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¼ cup chopped fresh basil
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¼ cup chopped fresh flat-leaf parsley
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¼ cup balsamic vinegar
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¼ cup olive oil
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3 tablespoons fresh lemon juice
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1 teaspoon finely grated lemon zest
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½ teaspoon coarse-grained salt
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½ teaspoon freshly ground pepper
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1 head radicchio (about 10 ounces)
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3 apples (about 18 ounces total), such as Fuji or Gravenstein. Cored and cut into ½-inch cubes
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¾ cup (about 3 ounces) crumbled blue cheese, such as Maytag Blue
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Coarse-grained salt
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Freshly ground pepper
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Radicchio leaves for garnish
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Apple slices for garnish
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Directions
To make the walnuts: Line a baking sheet with parchment paper or foil. Melt butter in a large, heavy frying pan over medium heat. Stir in the sugar, water, salt, pepper, and cayenne. Bring to a boil. Add walnuts, stirring to coat well. Cook, stirring constantly, until sugar begins to caramelize and nuts are glazed, about 5 minutes. Spread walnuts in a single layer on the prepared baking sheet; separate walnuts with a fork if needed. Let cool completely.
To make the vinaigrette: In a small bowl, toss together the onion, garlic, and mustard. Add the basil, parsley, vinegar, oil, lemon juice, lemon zest, salt and pepper; mix until well blended. Let stand 30 minutes at room temperature to blend flavors. Taste, adjusting seasonings as needed.
To assemble the salad: Remove any limp outer leaves from he radicchio. Cut radicchio in half through the stem end, then cut each half into thin strips.
In a large bowl, combine the radicchio, apples, blue cheese, and walnuts. Toss gently to mix. Add ½ cup of the vinaigrette and toss again to coat. Taste, adding more dressing, salt, and pepper as needed. (Reserve leftover vinaigrette for another use.) Garnish with radicchio leaves and apple slices and serve at once.
