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Radicchio with Apples, Nuts, and Blue Cheese

Serves 6

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    Here’s a beautiful red-on-red salad. It has a great crunchy texture full of nutritional boosts for cardio health. From savoury to sweet, its guaranteed to be a favourite. 

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    Radicchio redux

    A great base for so many salads, radicchio adds just a hint of bitterness to make sweeter and more savoury flavours pop. If champagne vinegar is unavailable, substitute with a good quality sherry vinegar. Mix up the salad with walnuts instead of almonds and feta or Romano cheese instead of blue cheese. And for some extra fibrous protein, add cannellini beans.

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    Radicchio with Apples, Nuts, and Blue Cheese

      Ingredients

      Salad
      • 1 medium-sized head radicchio
      • 1 cup (250 mL) very finely shaved red cabbage
      • 1 red-skinned apple, cored and thinly sliced
      • 1/4 cup (60 mL) shaved red onion
      • 1/3 cup (80 mL) seedless red grapes, halved
      • 1/4 cup (60 mL) raw sliced almonds, toasted
      • 1/4 cup (60 mL) crumbled blue cheese
      Dressing
      • 1/4 cup (60 mL) extra-virgin olive oil
      • 3 Tbsp (45 mL) champagne vinegar
      • 2 tsp (10 mL) maple syrup
      • 1 tsp (5 mL) Dijon mustard
      • 1 small garlic clove, peeled, smashed, and minced
      • 1/8 tsp (0.5 mL) sea salt
      • A few gratings of freshly ground black pepper

      Nutrition

      Per serving:

      • calories147
      • protein3 g
      • fat12 g
        • sat. fat2 g
      • total carbohydrates9 g
        • sugar5 g
        • fibre2 g
      • sodium143 mg

      Directions

      01

      In large bowl, separate radicchio leaves and tear into bite-sized pieces. Add shaved cabbage, apple slices, onion, and grapes. Set aside.

      02

      In separate bowl, combine dressing ingredients. Whisk vigorously until emulsified. Drizzle over salad and gently toss until coated. Scatter toasted almonds and blue cheese overtop and serve.

      03

      To make ahead, refrigerate salad and dressing separately.

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      Eggs and asparagus are so quintessentially spring and nothing could be easier to prepare than this simple yet elegant dish that works as well for breakfast as for a light lunch. The earthy flavours of asparagus are complemented by a light dressing of licorice-scented tarragon and a little dash of heat. To make this dish more filling, choose a hearty whole grain bread as the base of your sandwich. One with a blend of ancient grains including spelt or khorasan wheat (Kamut) is particularly nice. Springtime presents a wonderful opportunity to experiment with a host of different microgreens. Spicy radish microgreens or bright, young pea shoots work equally well in this dish. Dry your eggs Ensure you won’t add any extra moisture to the dish by carefully drying eggs before placing on your plates. Using slotted spoon, remove eggs from water, allowing the bulk of the water to drain over the saucepan. Lay slotted spoon on a kitchen towel and gently roll the spoon to allow each egg to come to rest on the towel. Pat the top of the egg gently and lift the towel to roll each egg back onto the spoon and place on your dish.