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  • Radicchio Salad with Blue Cheese, Honeyed Walnuts and Cabernet

Radicchio Salad with Blue Cheese, Honeyed Walnuts and Cabernet

Posted on Mar 29th, 2023
by Paul Hegeman
Categories:
  • First Course
  • Salads
Radicchio Salad with Blue Cheese, Honeyed Walnuts and Cabernet

I created this dish some time back while browsing round the fridge. (To be honest, I was giving the fridge its weekly clean and got hungry!)

I looked in the crisper drawer and found a couple radicchio lettuce heads and asked myself what I could do with them.

I moved to the cheese drawer and found a little piece of neglected blue cheese; it had been over-looked for the last few cheeseboards due to being so small, but this meant it had aged nicely. Hmm… blue cheese and radicchio.

Better get something a little sweet to balance it out. From the pantry, I got a handful of walnuts, tossed them in a pan with some honey, and cooked them until golden.

Now we are getting somewhere.

But, although coated in honey, the walnuts would still have a slight bitterness. Back to the fridge. There I found some Cabernet grapes; I de-seeded them and added them to the plan. I thought that maybe the whole dish was getting a little too sweet now, so decided to throw in a few sprigs of peppery watercress to bring back the balance.

Although not sure what it would taste like, I was pretty certain that the flavors would work relatively well together. I tossed it all in a large mixing bowl, whipped up a dressing, and served it up for lunch – so much for cleaning the fridge.

Enjoy this gorgeous radicchio salad by Chef Paul Hegeman.

Radicchio Salad with Blue Cheese, Honeyed Walnuts and Cabernet

Radicchio Salad with Blue Cheese, Honeyed Walnuts and Cabernet

Paul Hegeman
4.92 from 48 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Main Course
Cuisine Italian
Servings 4 servings

Ingredients
  

  • 1 head radicchio lettuce
  • 25 sprigs watercress
  • 1/2 cup walnuts
  • 2 tablespoons honey
  • 100 grams blue cheese
  • 20 black Cabernet grapes
  • 2 teaspoons Dijon mustard
  • 1 cup balsamic vinegar
  • Olive oil extra virgin
  • Sea salt flakes
  • Black pepper freshly ground

Instructions
 

  • In a small saucepan, reduce the balsamic over a medium heat until reduced by two thirds. Allow to cool. (You could do a larger quantity, as reduced balsamic is always nice to have on hand.)
  • Remove the outer leaves of the radicchio until you get to the deep red centre of the head.
  • Break up the red heart and tear it into uniform bite size pieces. Remove the white spines by cutting a V in each leaf.
  • Toss the walnuts with the honey, place them in a non stick pan, and cook over a high heat, tossing all the time or they will burn.
  • Once golden, remove them from the pan and spread out on baking paper and allow to cool.
  • In a small bowl, mix the mustard with a good splash of olive oil, season with a little salt and pepper, and whisk until combined.
  • Place the lettuce, watercress and grape halves in a large mixing bowl and toss with a few tablespoons of the dressing.
  • Arrange evenly on 4 plates and garnish with crumbled cheese, walnuts and a drizzle of the reduced balsamic.

Notes

RADICCHIO WITH CABERNET, HONEYED WALNUTS AND BLUE CHEESE
Tried this recipe?Let us know how it was!

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Paul Hegeman

Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age. Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels. He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.

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