Radicchio Salad with Pickled Shallots and Walnuts

(from castro15’s recipe box)

Categories: Salad

Ingredients

  • 1 cup chopped walnuts
  • 1/4 cup apple cider vinegar
  • 1 tbsp. honey
  • Kosher salt
  • 1 large shallot, thinly sliced
  • 2 heads Boston lettuce, torn
  • 1 head red leaf lettuce, torn
  • 1 small head radicchio, torn
  • 2 tbsp. sour cream
  • 2 tbsp. olive oil
  • 2 tsp Dijon
  • Black pepper

Directions

  1. Preheat the oven to 350. Spread the walnuts on a baking sheet. Bake until toasted, 6-7 minutes. Let cool.

  2. Make the pickled shallot: Combine the vinegar, honey and 3/4 tsp salt in a small microwave-safe bowl. Microwave until hot, about 30 seconds. Add the shallot and let sit, 15 to 20 minutes.

  3. Combine the lettuces and radicchio in a large bowl. Remove the shallot from the pickling liquid with a slotted spoon and add to the salad along with the toasted walnuts.

  4. Whisk the sour cream, olive oil and mustard into the pickling liquid; season with pepper. Drizzle over the salad, season with salt and pepper and toss.

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