Author Notes: This refreshing salad is ideal when local greens become less plentiful and citrus hits its stride. The tangy grapefruit plays beautifully against the bitter radicchio, and the rich cheese and toasted walnuts add a mellow counterpoint. Somewhere between a slaw and a chopped salad, it never gets goopy or watery and has an addictive crunch.
For the Salad
- 1 firm head of radicchio
- 1 large ruby red grapefruit
- 3/4 cups finely grated pecorino (or combination pecorino/reggiano)
- 3/4 cups walnuts, toasted & chopped
- fresh ground pepper to taste
For the dressing
- 2 tablespoons lemon juice
- 2 teaspoons agave nectar or honey
- 1 teaspoon Dijon mustard
- 1 pinch sea salt
- 2 tablespoons walnut oil
- 2 tablespoons olive oil
- Remove peel, pith and membranes from grapefruit and separate into sections; break into bite-sized chunks.
- Core radicchio, then cut in half and slice these halves into thin ribbons (approx. 1/4"), as you would slice an onion.
- Place grapefruit and radicchio in a large salad bowl.
- Make the dressing by combining the first 4 ingredients (I like to use a mug) and then whisking in the oils one by one.
- Toss the grapefruit and radicchio with about half the dressing; then add the cheese, walnuts and fresh pepper. Drizzle on more dressing as desired.
- This recipe was entered in the contest for Your Best Autumn Salad