Radicchio–Stone Fruit Salad
A vibrant summer salad combining the bitter crunch of radicchio with sweet stone fruits, topped with toasted walnuts and creamy sheep's milk cheese. The fresh herbs and citrus dressing create a perfect balance of flavors.
6 servings
17 min
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Ingredients
- •½ cup walnuts
- •2 heads radicchio
- •4 whole peaches
- •½ cup parsley
- •3 whole scallions
- •⅓ cup olive oil
- •¼ cup fresh lemon juice
- •to taste kosher salt and pepper
- •½ cup sheep's-milk cheese
Cooking Instructions
- 1.
Preheat oven to 325°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 7-10 minutes. Let cool, then chop.
10 min
- 2.
Combine radicchio, peaches, parsley, half of scallions, and walnuts in a large bowl. Drizzle in oil and lemon juice and toss to coat; season with salt and pepper.
5 min
- 3.
Add cheese and remaining scallions, parsley, and walnuts to salad and gently toss again to combine.
2 min
