Radicchio, Endive & Grapefruit Salad

Radicchio, Endive & Grapefruit Salad
Photo by Scott Phillips


  • 1 head radicchio or Treviso, leaves separated and cut into strips
  • ¼ cup toasted, chopped walnuts
  • 1 head endive, torn into spears
  • 3 Tbs. walnut oil
  • 1 3-oz. log soft goat cheese
  • ½ small red onion, thinly sliced and rinsed in cold water
  • Kosher salt and freshly ground black pepper
  • + 1 more ingredients
    • 1 grapefruit

Cut away both ends of the grapefruit. Set the fruit on the work surface and, with a sharp knife, cut away the skin and white pith in wide bands. Hold the peeled fruit over a bowl and begin cutting away each segment from the membrane by sliding the knife between the membrane and flesh on one side ...

View full recipe at Fine Cooking


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