Crisp bites of bitter radicchio make an excellent match for dressing sweetened with a drizzle of reduced cider. For a more substantial salad, Piper Davis, co-owner and cuisine director at Grand Central Bakery in Portland and Seattle, suggests adding matchsticks of sharp, nutty cheddar cheese, like Beecher's Flagship, to her recipe.
1 head radicchio (8 oz.) or small head red cabbage
About 2 tbsp. lemon juice
1 tart-sweet apple, such as Pink Lady
1/2 cup walnuts, toasted and coarsely chopped
1 1/2 tablespoons chopped flat-leaf parsley
How to Make It
Whisk together cider reduction, mayonnaise, honey, 3/4 tsp. salt, and 1/2 tsp. pepper in a small bowl until smooth.
Cut radicchio in half and cut out core. Set radicchio on its side and thinly slice lengthwise; transfer to a medium bowl. Put 2 tbsp. lemon juice in a small bowl. Cut apple in half lengthwise, core, and set flat on work surface. Cut into matchsticks, tossing them in bowl of lemon juice as you go.
Add apple and walnuts to radicchio and toss with dressing. Add more salt, pepper, and lemon juice if you like. Divide among salad plates and sprinkle with parsley.
Easy and delicious. Used Pink Pearl apples which are particularly tart (and pretty too) and radicchio. Reduced mayo by a bit. Using the chef's note suggestion, added in matchsticks of Beecher's Flagship cheese too. Definitely a keeper. And the cider reduction is golden for all kinds of uses. Next time will try subbing whole milk Greek yogurt for the mayo.
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