Radicchio, Watercress and Walnut Salad

Name: Radicchio, Watercress and Walnut Salad
Total time: 15 min
Yield: 4 servings
Cuisine: italian
Ingredients: 1/4 cup balsamic vinegar; 2 tablespoons red wine vinegar; 3/4 cup walnut oil; Salt and freshly ground black pepper to taste; 1 small head radicchio, trimmed; 3 bunches watercress, stemmed; 1/2 cup walnuts, preferably black walnuts, toasted; 1/2 cup shaved Parmesan cheese

By Florence Fabricant

Total Time: 15 minutes
Rating: 4(6)
Comments: Read comments

Featured in: FOOD; A Chef's Ideas for Accenting Spring Ingredients

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Ingredients

Yield:4 servings

¼cup balsamic vinegar
2tablespoons red wine vinegar
¾cup walnut oil
Salt and freshly ground black pepper to taste
1small head radicchio, trimmed
3bunches watercress, stemmed
½cup walnuts, preferably black walnuts, toasted
½cup shaved Parmesan cheese

Ingredient Substitution Guide

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Preparation

Step 1
In a small bowl, whisk together the vinegars and walnut oil. Season to taste with salt and pepper. Set aside.
Step 2
Carefully peel off the leaves of the head of radicchio. Select the four best leaves and place one on each of four plates. Finely shred the rest into strips ¼-inch wide.
Step 3
In a bowl, combine the shredded radicchio with the watercress. Whisk the dressing again, pour it over the radicchio and watercress and toss. Divide this mixture over the whole radicchio leaves. Scatter the walnuts and cheese over each serving. Serve at once.