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Epicurious

Radicchio, Fennel, and Arugula Salad with Roquefort and Walnuts

4.7

(14)

Can be prepared in 45 minutes or less.

Recipe information

  • Yield

    Serves 8

Ingredients

For the dressing

1 tablespoon fresh lemon juice
1 tablespoon white-wine vinegar
1 teaspoon Dijon-style mustard
1/3 cup olive oil
6 cups shredded radicchio (about 3/4 pound)
2 cups thinly sliced fennel bulb
1/2 cup walnuts, toasted, cooled, and chopped
2/3 cup crumbled Roquefort (about 3 ounces)
6 cups arugula, coarse stems discarded and the leaves washed well and spun dry

Preparation

  1. Make the dressing:

    Step 1

    In a small bowl whisk together the lemon juice, the vinegar, the mustard, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified.

    Step 2

    In a bowl toss together the radicchio, the fennel, the walnuts, the Roquefort, and the dressing. On each of 8 plates arrange some of the arugula and divide the radicchio mixture among the plates.

TagsSaladRadicchioChicoryLeafy GreensVegetableFennelRoot VegetableWalnutNutBlue CheeseCheeseDairyArugulaSideDinnerGluten FreeVegetarianEasyGourmet
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