Fish Free Classic Radicchio Salad

Total time20 min

Prep time15 min

Cook time5 min

4.5

(24)

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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
Chef's tip
Choose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting.

For the vinaigrette

2 tbsp red wine vinegar
1 tsp dijon mustard
1 tsp honey
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than 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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!