Radicchio, fig, and apple salad. Late summer salad perfection.
This radicchio, fig, and apple salad is perfect come late summer when you’re tired of the typical salad selections but you’re not quite ready to swap cool leafy greens for warming soups. It’s crunchy, nutty, bitter, sweet, and surprising as can be. Try it. You’ll like it.–Renee Schettler Rossi
Radicchio, Fig and Apple Salad
- Quick Glance
- 30 M
- 35 M
- Serves 4 to 6
- For the walnut dressing
- 2 3/4 ounces walnuts (75 grams), toasted
- 2 tablespoons clear honey (42 grams)
- 3 1/2 fluid ounces light olive oil (100 ml)
- 1 tablespoons (6 ounces or 170 grams) red wine vinegar (15 ml)
- Salt and freshly ground black pepper
- For the radicchio salad
- 2 red dessert apples (Gala, Fuji, or your favorite, 355 grams)
- Good splash of apple juice (1/4 cup)
- 1 large head of radicchio (325 grams) , cut into rough strips
- 8 small figs (300 grams), cut or torn into quarters
- 3 1/2 ounces creamy cow or goat cheese (150 grams), crumbled or sliced
- 3/4 cup Baby salad leaves
- Make the walnut dressing
- 1. Put the toasted walnuts, honey and half the oil into a food processor and blitz on a high speed until the mixture is fairly smooth. Careful not to overmix as it may become too thick to dress. Add the remaining oil and the vinegar and blitz again. Season the dressing with salt and pepper to taste.
- Make the radicchio salad
- 2. Core the apples, then slice them finely. Put them into a large bowl and cover with the apple juice, which helps to prevent oxidation.
- 3. Just before serving, toss the apples, radicchio and figs together with some of the walnut dressing in the bowl. Transfer the mixture to a shallow serving plate and finish with the cheese and baby salad leaves. Drizzle over the remaining dressing to serve.