Castelfranco, the pretty speckled green radicchio, is lovely raw. Its mildly bitter flavor pairs well with bold apple cider, crunchy apples and walnuts. Any mild chicory will work well in this salad.
Ingredients
- FOR THE BLACK PEPPER CANDIED WALNUTS:
- 1 tablespoon butter
- ¾ cup walnuts
- 1 tablespoon sugar
- 2 teaspoons cracked black pepper
- 1 pinch of salt
- FOR THE SALAD:
- 1 small head of radicchio, outer leaves removed and chopped coarsely
- 3-–4 celery ribs, sliced thin
- 2 tart apples, cored and cut into small cubes
- ¼ cup raisins
- 1 small shallot, finely chopped
- ½ cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon apple cider or fresh apple juice
- 2 tablespoons lemon juice
- 1 tablespoon honey
- 1 teaspoon salt
- 1 teaspoon cracked black pepper
Preparation
For the Black Pepper Candied Walnuts:
Melt the butter in a small, heavy- bottom sauté pan on medium heat. Add the walnuts, gently stirring and coating with the melted butter. Add the sugar, cracked black pepper and salt and continue to stir as the sugar melts and begins to coat the walnuts with a sticky caramel. Cook for a total of about 4 minutes and then immediately remove from the heat and place the walnuts on a piece of parchment paper or clean cutting board to cool completely.
For the salad:
Toss together the radicchio, celery, apples, candied walnuts and raisins in a large bowl until well mixed. In a smaller bowl, whisk together the shallot, mayonnaise, vinegar, apple juice, lemon juice and honey until smooth and creamy. Add salt and pepper and taste, possibly adding more honey for sweetness. Pour the dressing over the salad, and toss until well mixed.
Yield: 4-–6 servings
