This Apple and Radicchio Salad is bright and fresh and perfect for when it's cold and dreary outside. Tossed with a light and slightly sweet walnut and clementine vinaigrette this salad is dressy enough for a special dinner party during the winter months when clemintines are at their best.
Who said you can't make an interesting salad during the winter months? It was not me.
I love the red and greenness of this salad. (yes, "greenness" is a thing). Normally I consider radishes a summer vegetable. I think of them as one of the first crops harvested out of backyard gardens. But this year, in the cold of winter I was surprised to find them in our local CSA delivery bins. And I must say I've grown fond of having them around during the colder months. Crispy redness. ("redness" also a thing)
For the most part this salad can be prepared ahead of time and it will easily feed a crowd. And - bonus - it's a bit more fancy than throwing a bag of coleslaw mix together with a bottle of dressing.
Clementine vinaigrette with walnut oil
The salad is tossed with a sweet but rich dressing. Sweet from the clementines and rich because of the walnut oil. Just a touch of honey (or agave) to brings out the sweetness of the fruit and compliment the apples. Its December so I used clementines - they are mild, sweeter and full of juice. And clementines just mean winter holidays to me. But you could use oranges if you'd like. Try to use fresh squeezed orange juice if you go that route.
The first time I made this, I made twice what you see here for a dinner party of 10 people. I had more salad than I knew what to do with. So.much.salad. Logically... those little heads of radicchio..They are just so small. I just never thought there could possibly be so much... so don't double unless you really, really want to feed a lot of people. But know it's not much effort to double this one.
This recipe makes a tonne. Lots. Great for a potluck or brunch buffet. Serve it like a slaw all tossed together in a pretty bowl. Otherwise it can be plated - which is really nice too for a more formal meal.
Making apple and radicchio salad
- Prepare the dressing and the greens the day before. If you have time, toast the walnuts a bit too. Everything but the apples. I sliced the apples just before tossing with the salad and dressing to keep the apples from turning brown.
- However, I will tell you (as I said I had so much salad the first time) if packed in an airtight container, leftover salad (with the apples, but no dressing) will stay fresh and pretty for a day or two.The greens still nice, crisp - because they are a more sturdy type. If you just toss what you need with dressing, just before serving, you can keep this tucked in the refrigerator for a bit.
- This salad is based on a recipe I found in Cooking Light magazine's December 2010 issue. I've added some greens to the mix and a little sweetness to the dressing to highlight the clementines.
📖 Recipe
Apple and Radicchio Salad with Walnut Clementine Vinaigrette
Ingredients
for the dressing:
- 3 tablespoons juice from fresh squeezed clementines about 2
- 3 tablespoons walnut oil
- 1 tablespoon red wine vinegar
- 2 teaspoons Dijon Mustard
- 1 teaspoon honey or agave to keep it vegan
- ¼ teaspoon ground black pepper
- a healthy pinch of salt
Salad:
- 1 small head of radicchio thinly sliced
- 1 small head of boston lettuce thinly sliced
- 1 cup thinly sliced radishes
- 2 Granny Smith apples cut into julienne strips
- ½ cup coarsely chopped walnuts toasted
Instructions
Clementine Vinaigrette:
- In a mason jar or other container with a air-tight lid, add all ingredients for the dressing. Secure lid and shake well until combined. Taste for salt and adjust if needed.3 tablespoons juice from fresh squeezed clementines, 3 tablespoons walnut oil, 1 tablespoon red wine vinegar, 2 teaspoons Dijon Mustard, 1 teaspoon honey, ¼ teaspoon ground black pepper, a healthy pinch of salt
For the salad:
- Toss all salad ingredients into a large salad bowl. Toss with vinaigrette and divide between serving plates and sprinkle each plate with chopped walnuts. Alternatively, toss all items together in a large serving bowl with vinaigrette and walnuts and serve buffet style.1 small head of radicchio, 1 small head of boston lettuce, 1 cup thinly sliced radishes, 2 Granny Smith apples, ½ cup coarsely chopped walnuts
Sean says
It's so nice to see radicchio getting some respect! It's so much more than salad in-fill. I bet the bitterness plays really well against the sweetness of the apple and the earthy crunch of the walnuts. The dressing sounds perfect too!
Thanks for this! Here's to good winter veggies 🙂
ceecee says
I love grilled radicchio but I think this salad will be on the menu this weekend!
Thx
Sofia | From the Land we Live on says
Also love radicchio in all its bitter glory! I still have radishes in the fridge that I pulled from the garden back in November and they're going strong...they're both a spring and late fall/winter thing.
Tiffany says
Radicchio, yes! Love that bitter beauty. It would be awesome with apples and walnuts. This salad looks like a nice break from the squash and cabbage surrounding me at the moment. And kudos to you for being part of a CSA.