This irresistible combination of apples with bitter radicchio, buttery pine nuts, and a rich, sweet-tart dressing is from Clarklewis, a restaurant in Portland, Oregon. Prep and Cook Time: 30 minutes.
1/2 cup hard apple cider
1 1/2 teaspoons honey
1 shallot, minced
2 tablespoons cider vinegar
About 1/2 tsp. salt
1/2 cup pine nuts, toasted
1/4 cup extra-virgin olive oil
1 head radicchio, halved, cored, and cut into 1/4-in. strips
2 Pinova, Gala, Honeycrisp, or other crisp apples, quartered, cored, and thinly sliced
6 slices prosciutto
1/4 cup parmesan shavings
Freshly ground black pepper
How to Make It
Put cider and honey in a small pan over medium-high heat. Cook until reduced to a syrup (about 1 tbsp.), 10 to 15 minutes.
Put shallot, vinegar, and 1/2 tsp. salt in a medium bowl and let sit 5 to 10 minutes. Meanwhile, put 1/4 cup pine nuts into a mortar and use pestle to work into a rough paste. Set aside. Stir cider syrup into the shallot-vinegar mixture, then whisk in olive oil. Stir in pine-nut paste to create a creamy dressing and add salt to taste.
Put radicchio in a large bowl. Drizzle with half of the dressing and toss thoroughly. Toss in apples, adding more dressing if necessary to coat the salad. Divide salad among 6 plates. Top each salad with prosciutto, parmesan, remaining 1/4 cup pine nuts, and pepper, dividing evenly.
Note: Nutritional analysis is per serving.
Clarklewis, Portland, Oregon
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