https://www.chefspencil.com
  • Login
  • Register
  • Recipes
    • Chicken Recipes
    • Seafood Recipes
    • Beef Recipes
    • Pasta Recipes
    • Dressings, Dips, Spreads
    • Dessert
    • Pork Recipes
    • Side Dish
  • Chefs
  • Food News
    • News
    • Guides
      • Product Reviews
      • Gifts & Product Guides
      • Food Substitutes
        • Cheese Substitutes
  • Food Atlas
    • Asian Cuisines
    • African Cuisines
    • European Cuisines
      • Central European Cuisine
      • Northern European Cuisine
      • Eastern European Cuisine
      • Southern European Cuisine
    • Middle East Cuisine
    • South American Cuisine
    • North American Cuisine
    • Central American Foods
    • Caribbean Cuisine
  • Culinary Schools
  • About Us
  • Recipes
    • Chicken Recipes
    • Seafood Recipes
    • Beef Recipes
    • Pasta Recipes
    • Dressings, Dips, Spreads
    • Dessert
    • Pork Recipes
    • Side Dish
  • Chefs
  • Food News
    • News
    • Guides
      • Product Reviews
      • Gifts & Product Guides
      • Food Substitutes
        • Cheese Substitutes
  • Food Atlas
    • Asian Cuisines
    • African Cuisines
    • European Cuisines
      • Central European Cuisine
      • Northern European Cuisine
      • Eastern European Cuisine
      • Southern European Cuisine
    • Middle East Cuisine
    • South American Cuisine
    • North American Cuisine
    • Central American Foods
    • Caribbean Cuisine
  • Culinary Schools
  • About Us
  • Home
  • First Course
  • 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 the fridge (to be honest I was giving the fridge the weekly clean and got hungry in the mean time).

I looked in the crisper drawer and found a couple heads of radicchio lettuce and asked myself ‘what can I do with these’.

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 its small size, but this neglect had also meant it had aged nicely. ‘Blue cheese and radicchio, bitey and bitter’ I thought.

‘Better get something a little sweet to balance it a touch.’ I went to the pantry and pulled out a few handfuls of walnuts tossed them in a pan with some honey and cooked them until golden.

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

I still wasn’t sure what it would taste like but I was pretty certain that the flavors would work relatively well together. I tossed it all in a large mixing bowl and whipped up a dressing and served it up as my 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
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 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 flame until reduced by two thirds, allow to cool (this can be done in 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 and place them in a non stick pan and cook over high heat, keep tossing the walnuts or they will burn.
  • Once golden remove them and spread out on a flat surface on baking paper and allow to cool.
  • In a small mixing bowl, mix the mustard with a good splash of olive oil and season with a little salt and pepper and whisk until combined.
  • Place lettuce, watercress and grape halves in a large mixing bowl and toss with a few tbsps of the dressing.
  • Arrange evenly on the 4 plates and garnish with crumbled cheese, walnuts and a drizzle of reduced balsamic.

Notes

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

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.

Add Your Comment Cancel reply

Recipe Rating




Best Gift Ideas For Chefs

Gifts for Professional Chefs
Gifts for Professional Chefs

Best 23 Grilling Gifts for BBQ Fanatics

Best Grilling Gifts

World Cuisines

African Recipes by Professional Chefs

African Recipes by Professional Chefs

American Recipes by Professional Chefs

American Recipes by Professional Chefs

Asian Food Recipes by Professional Chefs

Asian Food Recipes by Professional Chefs

Australian Recipes by Professional Chefs

Australian Recipes by Professional Chefs

Austrian Recipes

Austrian Recipes

Belgian Recipes

Belgian Recipes

Brazilian Recipes

Brazilian Recipes

British Recipes

British Recipes

Bulgarian Recipes

Bulgarian Recipes

Canadian Recipes

Canadian Recipes

Caribbean Recipes

Caribbean Recipes

Chinese Recipes

Chinese Recipes

Colombian Recipes

Colombian Recipes

Continental

Continental

Croatian Recipes

Croatian Recipes

Cuban Recipes

Cuban Recipes

Czech Republic Cuisine

Czech Republic Cuisine

Danish Recipes

Danish Recipes

Dominican Recipes

Dominican Recipes

Dutch Recipes

Dutch Recipes

2023 © Chef's Pencil   Privacy Policy & Terms of Service  Contact us

Chef's Pencil is part of the Amazon Associate Program and earns from qualifying purchases.