Radicchio, Pecans & Gorgonzola Salad

  • 1 radicchio head
  • 1/2 cup shelled whole pecans
  • 10 oz. Gorgonzola
  • 3.5 oz. Parmesan
  • 1 lemon
  • 4 tbsp. extra virgin olive oil plus more
  • Salt and pepper
  1. Remove the tough outer leaves of the radicchio. Cut the head in half, then shred into ribbons.
  2. Cut the rind off the Gorgonzola, then cut into fine slices.
  3. Shave the Parmesan.
  4. Squeeze the juice from the lemon.
  5. Mix lemon juice with olive oil and season.
  6. Put pecans in a bowl and stir in half the dressing.
  7. Toss radicchio ribbons with the remaining dressing, then add pecans and Gorgonzola slices.
  8. Lightly toss, then put on individual plates and cover with Parmesan shavings.
  9. Serve with olive oil drizzled over.
  10. Makes 4 accompanying servings.


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