Radicchio Waldorf Salad with Cider Dressing

Radicchio Waldorf Salad with Cider Dressing Recipe
Photo: Thomas J. Story
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.

Yield:

Serves 6

Recipe from

Recipe Time

Total: 25 Minutes

Nutritional Information

Calories 152
Caloriesfromfat 59 %
Protein 2.3 g
Fat 9.9 g
Satfat 1.1 g
Carbohydrate 16 g
Fiber 1.4 g
Sodium 273 mg
Cholesterol 2.6 mg

Ingredients

1/4 cup Cider Reduction
1/4 cup mayonnaise
2 teaspoons honey
About 3/4 tsp. flake sea salt, such as Jacobsen
About 1/2 tsp. pepper
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

Preparation

1. Whisk together cider reduction, mayonnaise, honey, 3/4 tsp. salt, and 1/2 tsp. pepper in a small bowl until smooth.

2. 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.

3. 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.

Note:

Piper Davis,

Grand Central Bakery, Portland and Seattle,

October 2013
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