Thursday, October 27, 2011

Cook: Radicchio, Fennel, and Arugula Salad with Roquefort and Walnuts Recipe

This is a winning recipe that J and I tried recently from epicurious.  The flavors and textures come together nicely in this delicate and complex salad.  It is important to slice the fennel as thin as possible with a sharp knife - this is probably the most time consuming step - but is worth the effort! Alternately, you could use a mandoline, but we don't have one.  :)

  • 6 cups shredded radicchio (about 3/4 pound)
  • 2 cups thinly sliced fennel bulb* (paper-thin)
  • 1/2 cup walnuts, toasted, cooled and chopped
  • 2/3 cup crumbled Roquefort (about 3 oz) / (you can substitute other blue cheese)
  • 6 cups arugula, (pre-washed and dried, we used packaged baby arugula)
For Dressing
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon white-wine vinegar
  • 1 teaspoon Dijon-style mustard
  • 1/3 cup olive oil
  1. Make the dressing: In a small bowl, whisk together the lemon juice, vinegar, mustard, salt and pepper to taste, add oil in a stream, whisking the dressing until emulsified.
  2. In a bowl, toss together the radicchio, fennel, walnuts and blue cheese with dressing. On each of 8 plates, arrange some of arugula, and divide the radicchio mixture among the plates!

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