Radicchio Salad with Blue Cheese Vinaigrette

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Radicchio Salad 
Serves 6

  • 3 cups frisee leaves, cores and ends removed
  • 6 cups radicchio, core removed and sliced into 3 cm strips
  • 1 cup walnut halves, toasted
  • 6 ea dates, halved and cut into thin strips
  • 1 ea small shallot, sliced thinly
  • 9 oz flank steak, cooked rare, sliced thin on bias
  • salt and pepper, to taste
  • blue cheese vinaigrette (see below)
Add frisee, radicchio, dates, shallot, blue cheese dressing, walnuts. Mix gently but thoroughly, coating all of the leaves evenly the dressing. Add the sliced flank steak to the salad and mix, distributing evenly. Taste and season with salt and pepper.

Blue Cheese Vinaigrette
Makes 1 pint. Need 1/2 pint needed for salad

  • 1/2 cup red wine vinegar
  • 1 t Dijon mustard
  • 1 cup olive oil
  • 1/2 cup (scant) whole almonds, toasted
  • 3 oz buttermilk blue cheese
  • 2 1/4 tsp freshly ground black pepper
  • water as needed

Puree all ingredients in blender. Thin as needed with water, tablespoon by tablespoon until dressing is thick enough to coat leaves of lettuce, but not act weighty.

Categories: 
Salads
Yield: 
Serves 6

  • A look at the history of sugar, from art and language to 3-D printing

    Darra Goldstein is editor in chief of The Oxford Companion to Sugar and Sweets, an 888-page reference guide to all things sweet. "The book is really a compendium of human desires, a cultural history of desire for things that are sweet and what it has caused in the world, in both the realm of pleasure and also of pain," she says.

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A history of confetti from The Oxford Companion to Sugar and Sweets edited by Darra Goldstein.