Radicchio Salad with Apple, Arugula, and Parmesan

Name: Radicchio Salad with Apple, Arugula, and Parmesan
Yield: Serves 4
Ingredients: 5 tablespoons, extra-virgin olive oil; 3 tablespoons, honey; 2 tablespoons, white wine vinegar; 1 teaspoon, Dijon mustard; , Salt and pepper; 1 head, radicchio (10 ounces), halved, cored, and cut into 1-inch pieces; 1 , apple, cored, halved, and sliced thin; 2 ounces (2 cups), baby arugula; 2 ounces, Parmesan cheese, shaved with vegetable peeler; 1/4 cup, almonds, toasted and chopped

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Appears in Cook's Country October/November 2017

For variety in our fall salad rotation, we turned to the unique flavor and texture of radicchio.

SERVES4

TIME35 miniutes

Radicchio Salad with Apple, Arugula, and Parmesan

WHY THIS RECIPE WORKS

Radicchio is often reserved for braises or pasta dishes, but that’s a shame: The sharp, pleasantly bitter flavor of this vibrant red and white, softball-size sphere can be a welcome addition to many dishes, including simple salads. For this...

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