Insalata di Radicchio e Mele

Radicchio is jewel of Treviso with its regal magenta-colored leaves and white veining. It is often grilled and served as a side dish as well as used raw in salad. It pairs beautifully with apple slices for a delicious winter salad.



  • 1 head radicchio, washed, dried and cut into thin strips
  • 1 apple cut into thin slices
  • 1/2 cup chopped, toasted walnuts
  • 2 tsp fresh lemon juice
  • 4 tbsp extra virgin olive oil
  • 2 tbsp honey
  • To taste salt and pepper


  1. Place the radicchio, apple slices and walnuts in a salad bowl.
  2. In a separate bowl whisk together the lemon juice, olive oil and honey. Add salt and pepper to taste.
  3. Pour dressing over salad and mix well. Serve immediately.
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