Vegan Classic Radicchio Salad

Total time20 min

Prep time15 min

Cook time5 min

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Ingredients

4 servings

1 medium head radicchio (about 12 oz), cored and thinly sliced
½ cup walnuts, roughly chopped
⅓ cup dried cranberries
Trader Joe's Organic Whole Sweetened Dried Cranberries Patience Fruit & Co Organic Dried Cranberries, Gluten Free
Honestly Cranberry Unsweetened Dried Cranberries
My Berry Unsweetened Dried Cranberries
Herbaila Whole Dried Cranberries - 32 oz
See all
1 oz parmesan, shaved with a vegetable peeler
Chef's tip
Match the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving. If the recipe melts the cheese, choose a product labeled meltable.

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.

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