Radicchio, Watercress and Walnut Salad
Published May 4, 1991
- Total Time
- 15 minutes
- Rating
- Comments
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Ingredients
¼ cup balsamic vinegar
2 tablespoons red wine vinegar
¾ cup walnut oil
Salt and freshly ground black pepper to taste
1 small head radicchio, trimmed
3 bunches watercress, stemmed
½ cup walnuts, preferably black walnuts, toasted
½ cup shaved Parmesan cheese
Nutritional analysis per serving (4 servings)
8 grams carbs; 13 milligrams cholesterol; 563 calories; 12 grams monosaturated fat; 33 grams polyunsaturated fat; 7 grams saturated fat; 55 grams fat; 2 grams fiber; 456 milligrams sodium; 11 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Private Notes
Comments
Best salad ever!! Dressing would be great on any mixture of greens