Radicchio Salad with Pecorino & Hazelnuts
A bitter, bold salad made with radicchio lettuce, parsley, toasted hazelnuts, crumbled pecorino Romano cheese, and sweet and tangy vinaigrette made from maple syrup and apple cider vinegar. This fun salad is a great way to take advantage of radicchio season and makes any meal feel extra special!
Ingredients
vinaigrette
- 1/4 cup apple cider vinegar
- 1/4 cup olive oil
- 1 Tablespoon maple syrup
- 1 Tablespoon dijon mustard
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly cracked black pepper
salad
- 2 medium heads of radicchio
- 1/2 cup fresh parsley tightly packed
- 1/2 large red onion
- 1/2 cup roasted hazelnuts
- 4 oz pecorino romano cheese
Instructions
- First, make the vinaigrette by placing all of it’s ingredients into a small jar and shaking well to combine. Set aside until needed.
- Cut the radicchio in half and slice out the core in the center. Then, thinly slice each radicchio half into long, thin shreds. Place the radicchio into a large salad bowl.
- Remove any tough stems from the parsley and roughly chop the leaves/tender stems. Add them to the bowl with the radicchio, drizzle over the dressing, and toss to combine.
- Thinly slice the red onion, roughly chop the hazelnuts, and use the tines of a fork to break up the pecorino into small, rough chunks. Add all three to the top of the salad and serve immediately.
- If desired, all components of this salad can be prepped ahead and stored in separate containers in the fridge for up to 4 days, then dressed and assembled right before serving.
Notes
This salad could serve 4 as a lunch, or more like 6-8 as a small side with a larger meal. Feel free to play with different combinations of nuts, cheese, and vinegars in the salad to suit what’s in your pantry!
If your hazelnuts are raw, begin this recipe by placing them on a sheet pan in a cold oven. Turn to 350 degrees Fahrenheit, and let cook for 10-15 minutes while you prepare the rest of the recipe.