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Radicchio, Fennel & Arugula Salad With Gorg

Radicchio~ Fennel & Arugula Salad With Gorg recipe image
This elegant salad marries the bitter crunch of radicchio and sweet anise notes of fennel with peppery arugula. The dressing, a simple emulsion of balsamic vinegar and Dijon mustard, ties the flavors together beautifully. Crumbled Gorgonzola adds a rich, creamy contrast, while toasted walnuts provide a satisfying crunch. It&# 226;€™s a sophisticated yet simple dish perfect for a light lunch, a picnic, or as a refreshing side to grilled meats. The balance of textures and temperatures makes it a standout choice for any casual dinner party.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 92.5
Dietary: Gluten-free, Vegan, Vegetarian
Description
This elegant salad marries the bitter crunch of radicchio and sweet anise notes of fennel with peppery arugula. The dressing, a simple emulsion of balsamic vinegar and Dijon mustard, ties the flavors together beautifully. Crumbled Gorgonzola adds a rich, creamy contrast, while toasted walnuts provide a satisfying crunch. It&# 226;€™s a sophisticated yet simple dish perfect for a light lunch, a picnic, or as a refreshing side to grilled meats. The balance of textures and temperatures makes it a standout choice for any casual dinner party.
Ingredients
  • 2 tablespoon Balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1/3 cup Olive oil
  • 6 cups Radicchio; shredded
  • 2 cups Fennel bulb; thinly sliced
  • 1/2 cup Walnuts; toasted and chopped
  • 2/3 cup Gorgonzola; crumbled
  • 6 cups Arugula; coarse stems discarded, leaves washed and well spun dry
  • Salt and pepper to taste
Directions
  1. 1
    In a small bowl, whisk together balsamic vinegar, Dijon mustard, salt, and pepper until well combined.
  2. 2
    Slowly drizzle in olive oil while whisking continuously until the dressing is emulsified and thickened.
  3. 3
    In a large salad bowl, combine the shredded radicchio, thinly sliced fennel, toasted walnuts, and crumbled Gorgonzola.
  4. 4
    Pour the prepared dressing over the radicchio mixture and toss gently to coat all ingredients evenly.
  5. 5
    Arrange the arugula leaves evenly on 8 individual plates.
  6. 6
    Spoon the radicchio and fennel salad mixture on top of the arugula leaves and serve immediately.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 92.5kcal
% Daily Value *
Total Fat 10.0g16%
Saturated Fat 1.4g7%
Cholesterol 0.0mg0%
Sodium 10.6mg1%
Total Carbohydrate 0.7g1%
Dietary Fiber 0.0g0%
Sugars 0.5g
Protein 0.1g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best flavor, ensure the arugula is thoroughly dried after washing to prevent the dressing from sliding off.

Toasting the walnuts enhances their crunch and nuttiness; spread them on a baking sheet and toast at 350°F (175°C) for 5-7 minutes, watching closely to prevent burning.

If you prefer a less bitter taste, you can blanch the radicchio briefly in boiling water and then shock it in ice water before shredding.

This salad is best served immediately after dressing to maintain the crisp texture of the vegetables.

For a vegan variation, omit the Gorgonzola or substitute with a vegan blue cheese alternative.

Keywords: radicchio, fennel, arugula, gorgonzola, balsamic, walnut, salad, dressing, mediterranean, bitter, crisp, vegetarian, side dish, lunch, picnic, fresh, healthy, easy, quick, dinner party, appetizer
Read it online: https://www.chefs-mate.com/recipe/radicchio-fennel-arugula-salad-with-gorg/