Name: Radicchio Salad with Apple, Arugula, and Parmesan
Total time: 35 min
Ingredients: 5 tablespoons extra-virgin olive oil; 3 tablespoons honey; 2 tablespoons white wine vinegar; 1 teaspoon Dijon mustard; Salt and pepper; 1 head radicchio (10 ounces), halved, cored, and cut into 1-inch pieces; 1 apple , cored, halved, and sliced thin; 2 ounces (2 cups) baby arugula; 2 ounces Parmesan cheese , shaved with vegetable peeler; 1/4 cup almonds , toasted and chopped

Why This Recipe Works

Radicchio is often reserved for braises or pasta dishes, but that’s a shame: The sharp, pleasantly bitter flavor of this vibrant red and white, softball-size sphere can be a welcome addition to many dishes, including simple salads. For this version of our salad, we paired its bitter, ruby-red leaves with a bright vinaigrette, peppery arugula, sweet sliced apple, and nutty shaved Parmesan cheese. To soften the fibrous texture of the radicchio, we let it sit in the dressing for 15 minutes before tossing it with the rest of the ingredients.

Before You Begin

Letting the radicchio sit in the dressing for 15 minutes softens its fibrous texture. The easiest way make thin Parmesan shavings is with a sharp vegetable peeler.

Instructions

Whisk oil, honey, vinegar, mustard, 1 teaspoon salt, and 1/2 teaspoon pepper together in large bowl. Fold in radicchio and let sit until slightly softened, about 15 minutes.

Add apple, arugula, and Parmesan to radicchio mixture and toss to combine. Season with salt and pepper to taste. Transfer to platter, sprinkle with almonds, and serve.