Radicchio Salad with Citrus and Toasted Walnuts

Radicchio can seem overwhelmingly bitter on its own, but paired with sweet pear and tender butter lettuce it becomes an elegant, balanced salad. This Radicchio Salad combines creamy, tangy gorgonzola and crunchy pecans with a bright white balsamic vinaigrette for a quick dish that looks beautiful on the table and pairs with many meals. The whole recipe comes together in about 20 minutes, making it a reliable choice for weeknight dinners or a simple starter for a dinner party.

Radicchio Salad Ingredients

For the Salad

• Radicchio: Choose a compact head with deep purple leaves.
• Butter lettuce: Use crisp, vibrant leaves for a tender balance.
• Pear: A ripe-but-firm pear such as Bosc or Anjou works well.
• Gorgonzola cheese: Use a milder, crumbly variety if you prefer less pungency.
• Pecans: Fresh pecans, raw or toasted, add a welcome crunch.

For the Vinaigrette

• White balsamic vinegar: A good-quality white balsamic brightens the dressing.
• Dijon mustard: Adds body and helps the vinaigrette emulsify.
• Honey: A small amount balances the radicchio’s bitterness; maple syrup or agave can be substituted.
• Shallot: Finely minced for a gentle onion flavor.
• Extra virgin olive oil: Cold-pressed yields the best flavor.
• Kosher salt and freshly ground black pepper to taste.

How to Make Radicchio Salad

Start by preparing the vinaigrette. In a small bowl, whisk together the white balsamic vinegar, Dijon mustard, honey and minced shallot until blended. Slowly stream in the olive oil while whisking continuously to form a smooth emulsion. Season with kosher salt and freshly ground black pepper, then transfer the dressing to a pitcher and chill briefly while you prepare the salad components.

Tear the radicchio and butter lettuce by hand into bite-sized pieces to avoid bruising the leaves. Place both greens in a large salad bowl or on a serving platter. Drizzle about two-thirds of the vinaigrette over the greens and toss gently to coat; add less if you prefer a lighter dressing. Arrange thin pear slices across the top, crumble gorgonzola over the salad, and scatter chopped pecans. Finish with additional vinaigrette to taste and serve immediately so the leaves stay crisp.

All About Radicchio

Radicchio, a type of Italian chicory, is prized for its striking purple-and-white leaves and pleasantly bitter note. Its bitterness provides contrast to sweet and creamy elements, which is why it pairs so well with fruit, soft cheeses and nuts. Radicchio is versatile: serve it raw in salads, grill or roast it for a milder flavor, or combine it with grains and roasted vegetables for a more substantial dish.

Recipe Options

• Swap Gorgonzola for a milder blue cheese or crumbled feta if you prefer less pungency.
• Substitute the white balsamic for Champagne, sherry, or white wine vinegar to vary the acidity.
• Use maple syrup or agave instead of honey for a different sweet note in the vinaigrette.
• Replace pear with thinly sliced sweet apple for a crisp alternative.
• Blend the vinaigrette in a food processor, blender, or with an immersion blender for a quicker emulsion.
• Add dried cranberries or cherries for extra tart-sweet contrast and texture.

How to Toast Pecans (Optional)

To toast pecans in the oven, spread them in a single layer on a baking sheet and bake at 350°F (175°C) for about 5–8 minutes, shaking the pan once or twice for even browning. Watch closely—nuts can go from toasted to burned quickly. Remove them when they are fragrant and golden, then let them cool completely before chopping and adding to the salad. Toasted pecans also make a great addition to other salads or grain bowls.

More Great Ways to Enjoy Radicchio

• Fregola Sarda with radicchio and hazelnuts
• Stone fruit, radicchio and pine nut salad
• Roasted delicata squash with arugula and radicchio, served with a creamy tarragon dressing
• Smoked salmon salad with farro and goat cheese