Granny Smith, Radish, and Radicchio Salad with Orange-Walnut Vinaigrette

Granny Smith, Radish, and Radicchio Salad with Orange-Walnut Vinaigrette Recipe
Photo: José Picayo; Styling: Jocelyne Beaudoin
We love the look of this salad when the ingredients are cut into julienne or matchstick pieces—but you can also chop or slice them.

Yield:

8 servings (serving size: 3/4 cup)

Recipe from

Nutritional Information

Calories 101
Fat 7.7 g
Satfat 0.7 g
Monofat 5 g
Polyfat 1.5 g
Protein 1.3 g
Carbohydrate 8.2 g
Fiber 1.6 g
Cholesterol 0.0 mg
Iron 0.5 mg
Sodium 82 mg
Calcium 16 mg

Ingredients

3 tablespoons fresh orange juice
3 tablespoons walnut oil
1 tablespoon red wine vinegar
2 teaspoons Dijon mustard
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
4 cups thinly sliced radicchio (1 [12-ounce] head)
1 cup thinly sliced radishes (about 6)
2 Granny Smith apples, quartered and cut into julienne strips (about 1 pound)
1/4 cup coarsely chopped walnuts, toasted

Preparation

1. Combine first 6 ingredients in a large bowl, stirring with a whisk. Add radicchio, radishes, and apples to bowl; toss gently to coat. Place about 3/4 cup salad on each of 8 plates; sprinkle each serving with 1 1/2 teaspoons nuts.

Note:

Liza Schoenfein,

December 2010
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