Radicchio Salad

This easy Radicchio Salad recipe combines crisp, slightly bitter radicchio with sweet grapefruit, crunchy pistachios, and tangy balsamic vinaigrette.

Our simple Radicchio Salad is beautiful and flavor-packed with arugula, juicy grapefruit, crunchy pistachios, fresh herbs and a tangy balsamic vinaigrette that comes together in minutes. Lauren Allen

Easy Radicchio Salad but gives Restaurant Fancy Vibes

Despite looking like something you'd order at a fancy restaurant, this Radicchio salad comes together in about 30 minutes! It’s my go-to whenever I want to feel like a gourmet chef without spending hours in the kitchen! The vibrant purple and pink colors make it an instant showstopper, while the slightly bitter radicchio plays beautifully with sweet grapefruit, crunchy pistachios, and salty parmesan. Be sure to soak the radicchio in ice water first, to remove some of the bitterness, and don’t forget the fresh mint—it’s my favorite part.

Don’t miss my other salad recipes, like Pomegranate Salad, Roasted Butternut Squash Salad, Orzo Salad, and Burrata Salad!

How to Make Radicchio Salad

Prep Ingredients and Dressing: Chop the radicchio head into quarters then separate the leaves. Let them soak in ice water for 15 minutes to remove bitterness then dry in a salad spinner or on paper towels. Remove the peel from the grapefruit then slice into wedges. Combine salad dressing ingredients then set aside.

Assemble: Add radicchio, romaine, and arugula to a salad bowl then toss with desired amount of salad dressing. Top with grapefruit, shallots, pistachios, mint, and cheese. Serve immediately.

Lauren Allen

Radicchio Salad

Serves 6

Prep 20 minutes Total 20 minutes

• 1 head radicchio
• 1 romaine heart
• 3 cups Baby arugula
• 1 large grapefruit, red or pink, or two fresh oranges
• 1 shallot, thinly sliced
• 1 cup pistachios, chopped
• 1/4 cup fresh mint leaves, finely chopped
• 1 cup freshly shaved parmesan cheese*

Dressing:

• 1/3 cup extra virgin olive oil
• 1/4 cup balsamic vinegar
• 1 teaspoon dijon mustard
• 1/4 teaspoon sea salt, to taste
• 1/4 teaspoon freshly ground black pepper

Prep Radicchio: Cut radicchio head into quarters and remove the core. Separate leaves and place in a large bowl of ice water to soak for 15 minutes (to remove bitterness). Dry in a salad spinner or on paper towels.

Cut Grapefruit: Slice the top and bottom off grapefruits, then use a knife to follow the curve of the fruit to slice the peel off. Cut grapefruit into wedges.

Make dressing by whisking all dressing ingredients together. Set aside.

Assemble: Add radicchio, romaine, and arugula to a bowl. Toss with desired amount of dressing. Top with grapefruit, shallots, pistachios, mint, and cheese.

Notes

Yield: About 10 cups. Serving Size: About 1 1/2 cups.

Parmesan Cheese: Use a soft cheese like blue cheese or goat cheese, if you'd like.

Protein: Try adding some chicken, shrimp, salmon, or tofu to make it more hearty.

Nutrition

Calories: 346kcal, Carbohydrates: 20g, Protein: 11g, Fat: 26g, Saturated Fat: 5g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 15g, Cholesterol: 15mg, Sodium: 416mg, Potassium: 579mg, Fiber: 4g, Sugar: 8g, Vitamin A: 2837IU, Vitamin C: 25mg, Calcium: 222mg, Iron: 2mg

This article was originally published on tastesbetterfromscratch.com. Follow on Instagram.

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