Equipment
* optional
Ingredients
Citrus Vinaigrette
- 45 ml orange juice, freshly squeezed
- 15 ml lime juice, freshly squeezed
- 60 ml extra virgin olive oil
- 15 ml honey
- 5 g dijon mustard
- 2 g salt, fine sea salt
- 1 g black pepper, freshly cracked
Salad
- 250 g radicchio, cored and torn into bite-sized pieces
- 60 g walnuts, toasted and roughly chopped
- 60 g roasted chestnuts, peeled and roughly chopped
- 100 g blue cheese, crumbled
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 389 kcal
- Protein
- 9 g
- Carbohydrates
- 18 g
- Fat
- 33 g
- Fiber
- 2 g
- Sugar
- 7 g
- Sodium
- 510 mg
- Saturated Fat
- 8 g
- Monounsaturated Fat
- 14 g
- Polyunsaturated Fat
- 9 g
- Cholesterol
- 19 mg
- Potassium
- 442 mg
- Calcium
- 167 mg
- Iron
- 1.2 mg
- Magnesium
- 45 mg
- Phosphorus
- 194 mg
- Zinc
- 1.6 mg
- Vitamin A
- 52 mcg
- Vitamin C
- 16 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 3.8 mg
- Vitamin K
- 171 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.3 mcg
- Thiamin
- 0.12 mg
- Riboflavin
- 0.17 mg
- Niacin
- 0.8 mg
- Folate
- 76 mcg
- Water
- 91 g
Sources: USDA FoodData Central
Method
In a small mixing bowl, combine the orange juice, lime juice, honey, Dijon mustard, salt, and black pepper. Whisk continuously while slowly drizzling in the extra virgin olive oil until the dressing is fully emulsified and slightly thickened.
Core the radicchio head, remove any wilted outer leaves, and gently tear the remaining leaves into bite-sized pieces. Wash the torn leaves in cold water and dry them thoroughly using a salad spinner or clean kitchen towels.
Place the dried radicchio leaves into a large mixing bowl. Add the roughly chopped toasted walnuts and roasted chestnuts.
Pour about three-quarters of the citrus vinaigrette over the salad components. Toss gently but thoroughly to ensure every leaf is lightly coated with the dressing, adding more dressing if desired.
Transfer the dressed salad to a serving platter or individual plates. Scatter the crumbled blue cheese evenly across the top to prevent it from dissolving into the dressing, and serve immediately.
Chef's Notes
- Soaking radicchio in ice water for 10 to 15 minutes before drying can significantly mellow its inherent bitterness, making it much more approachable.
- Always dress leafy green salads just before serving to maintain the crisp texture of the vegetables. Acid in the dressing will rapidly wilt the leaves.
- Toasting the walnuts for 5 minutes in a dry pan over medium heat enhances their natural oils and provides a deeper, roasted flavor that pairs beautifully with the sweet chestnuts.
- Opt for a creamier blue cheese like Gorgonzola Dolce rather than a dry crumble. Its rich, fatty texture perfectly contrasts the crisp, sturdy leaves of the radicchio.
Storage
Refrigerator: 2 days — Store dressing and undressed salad components separately. Dressed salad does not keep.
Troubleshooting
The salad tastes overwhelmingly bitter
Cause: The natural bitterness of the raw radicchio is too harsh for your palate
Fix: Drizzle a little extra honey over the finished salad or add more sweet orange juice to the dressing
Prevention: Soak the torn radicchio leaves in ice water for 15 minutes before drying to extract some of the bitter compounds
The dressing separated or looks oily
Cause: The olive oil was added too quickly or the mixture was not whisked vigorously enough
Fix: Add a tiny splash of hot water or another teaspoon of Dijon mustard to the dressing and whisk vigorously to re-emulsify
Prevention: Drizzle the oil in a very slow, steady stream while whisking constantly
Cultural Context
Radicchio is a vibrant type of chicory with deep agricultural roots in Northern Italy, particularly the Veneto region where it has been cultivated for centuries. Paired with sweet citrus and pungent, creamy blue cheese, this dish exemplifies the classic Italian culinary principle of balancing bitter, sweet, and umami flavor profiles. The addition of roasted chestnuts nods to traditional European autumn and winter foraging, creating a rustic yet elegant seasonal salad.
