Venetian Radicchio and Gorgonzola Salad

Amanda McKillop

This Venetian-inspired salad is a perfect marriage of bitter radicchio and creamy gorgonzola, drizzled with a luscious balsamic reduction. A culinary homage to the flavors of Italy, this salad celebrates balance—crisp and velvety, sweet and tangy. It's a refined yet simple dish, perfect as a starter or a sophisticated side.

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Prep Time 15

Cook Time 10

Total Time 25

Course Salad

Cuisine Italian

Servings bowls

Calories 306 kcal

Equipment

Large mixing bowl
Small saucepan
Sharp knife
Cutting board
Whisk

Ingredients

1 head radicchio quartered and leaves separated
4 ounces gorgonzola cheese crumbled
½ cup walnuts lightly toasted
¼ cup dried figs sliced thinly
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon honey
½ teaspoon sea salt to taste
¼ teaspoon black pepper freshly cracked

Instructions

In a small saucepan over medium heat, combine the balsamic vinegar and honey. Cook, stirring occasionally, until the mixture thickens slightly, about 5 minutes. Set aside to cool.
In a large mixing bowl, toss the radicchio leaves with extra virgin olive oil, salt, and black pepper to evenly coat.
Scatter the crumbled gorgonzola, toasted walnuts, and sliced figs over the dressed radicchio.
Drizzle the balsamic reduction over the salad and gently toss to combine.
Serve immediately, garnished with additional walnuts or a sprinkle of sea salt if desired.

Notes

For a more intense flavor, let the salad sit for a few minutes before serving to allow the radicchio to soften slightly and absorb the dressing.

Nutrition

Calories: 306kcalCarbohydrates: 14gProtein: 10gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 8gMonounsaturated Fat: 9gCholesterol: 21mgSodium: 634mgPotassium: 419mgFiber: 3gSugar: 7gVitamin A: 240IUVitamin C: 6mgCalcium: 194mgIron: 1mg

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