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Arugula and Radicchio Salad with Taleggio and Toasted Walnuts

Arugula and Radicchio Salad with Taleggio and Toasted Walnuts
Serves 4
Toasted walnuts pair nicely with slightly fruity taleggio. Drop a poached egg on top if you’re feeling fancy.
  1. ½ cup shelled walnuts
  2. 2 tablespoons red wine vinegar
  3. 2 tablespoons fresh lemon juice (from about half a small lemon)
  4. 5 tablespoons extra-virgin olive oil
  5. Sea salt, to taste
  6. Ground black pepper, to taste
  7. 2 small heads radicchio, cut into 1-inch pieces
  8. 2 cups baby arugula
  9. 3 ounces Taleggio cheese, halved and slice
  1. ►Heat oven to 350°F. Add walnuts to a baking sheet and toast for 5 minutes. Rotate baking sheet and continue to toast for 5 additional minutes. Let toasted walnuts cool slightly, then roughly chop. Set aside.
  2. ►Add red wine vinegar and lemon juice to a small bowl. Whisk in olive oil, then add salt and pepper to taste.
  3. ►Add radicchio and arugula to a large salad bowl. Drizzle in prepared dressing and toss to coat salad. Add toasted walnuts and toss again. Plate salad and top with sliced Taleggio. Serve immediately.
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