Eggless Classic Radicchio Salad
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Learn more →Ingredients
4 servings
- 1 medium head radicchio (about 12 oz), cored and thinly sliced
- ½ cup walnuts, roughly chopped
- ⅓ cup dried cranberries
- 1 oz parmesan, shaved with a vegetable peeler
For the vinaigrette
- 2 tbsp red wine vinegar
- 1 tsp dijon mustard
- 1 tsp honey
- 1 small shallot, finely minced
- ¼ cup extra-virgin olive oil
- salt and pepper, to taste
Instructions
- 1
Toast the walnuts in a dry skillet over medium heat, stirring frequently, until fragrant and lightly golden, about 3–4 minutes. Transfer to a plate and let cool.
- 2
In a small bowl, whisk together the red wine vinegar, Dijon mustard, honey, and minced shallot until combined. Drizzle in the olive oil in a thin, steady stream while whisking continuously until the dressing is emulsified and slightly thickened. Season with salt and pepper.
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