Love the dressing.
Radicchio Waldorf Salad with Cider Dressing
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.
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- Calories: 152
- Calories from fat: 59%
- Protein: 2.3g
- Fat: 9.9g
- Saturated fat: 1.1g
- Carbohydrate: 16g
- Fiber: 1.4g
- Sodium: 273mg
- Cholesterol: 2.6mg
- 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
- 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.
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