Radicchio and Apple Salad with Parmesan Crisps
A sophisticated salad featuring crisp radicchio, peppery arugula, and sweet Pink Lady apple, all topped with homemade Parmesan crisps and dressed in a honey-shallot vinaigrette. The perfect balance of bitter, sweet, and savory flavors.
Ingredients
- •6 ounces Parmesan, finely grated, divided
- •2 tablespoons honey
- •½ small shallot
- •⅓ cup olive oil
- •3 tablespoons white wine vinegar
- •1 teaspoon Dijon mustard
- •to taste Kosher salt
- •to taste Freshly ground black pepper
- •2 medium heads radicchio
- •1 bunch arugula
- •1 large Pink Lady apple
- •to taste Flaky sea salt
Cooking Instructions
- 1.
Preheat oven to 350°F. On a silicone mat-lined baking sheet, divide 4 ounces grated Parmesan into 8 mounds. (Alternatively, line with parchment paper and coat with nonstick spray.) Press with your fingers to flatten. Bake until cheese is golden and melted, 6-8 minutes. Transfer baking sheet to a wire rack and let cool; break crisps into coarse pieces.
8 min
- 2.
Heat honey in a small skillet over medium heat until warmed through. Whisk honey, shallot, oil, vinegar, and mustard in a large bowl; season with kosher salt and pepper.
5 min
- 3.
Add radicchio, arugula, apple, and remaining grated Parmesan to vinaigrette; toss to coat. Season with sea salt and pepper. Serve topped with crisps.
5 min
