bonappetit5.0
Radicchio Salad With Blue Cheese Dressing
Blue cheese lovers, this one's for you. A glossy blue cheese dressing is tossed with radicchio, hazelnuts, and roasted squash for a satisfying fall salad.
👥 4 Servings👤 Elazar Sontag📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
- ●baking sheet
- ●oven
- ●bowl
📝 Preparation Steps
1
Dressing
2
Blend 4 oz. blue cheese, ½ cup extra-virgin olive oil, ¼ cup sherry vinegar or red wine vinegar, 1 Tbsp. plus 1 tsp. pure maple syrup, 1 Tbsp. Dijon mustard, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ½ tsp. freshly ground pepper in a blender until smooth and thick. Dressing should be the consistency of mayonnaise; add up to 1 Tbsp. water to thin if needed. Do Ahead: Dressing can be made 2 days ahead. Cover and chill.
. blue cheese (such as Gorgonzola or Point Reyes)4 oz. plus 1 tsp. pure maple syrup1 Tbsp. Dijon mustard1 Tbsp. Diamond Crystal or ½ tsp. Morton kosher salt1 tsp½ tsp. freshly ground pepperFreshly ground pepper
3
Salad and Assembly
4
Place a rack in lower third of oven; preheat to 400°. Toast ½ cup blanched whole hazelnuts in a single layer on a rimmed baking sheet, tossing halfway through, until golden brown inside and fragrant, 7–⏱️ 10 minutes. Let cool.
5
Toss ½ medium butternut squash (about 1¼ lb.), peeled, seeds removed, cut into 1" pieces, 2 Tbsp. extra-virgin olive oil, 1 Tbsp. rosemary leaves, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt on another rimmed baking sheet to combine. Arrange squash in a single layer and roast, undisturbed, until tender and golden brown underneath, 25–⏱️ 30 minutes.
. extra-virgin olive oil2 Tbsp. rosemary leaves1 Tbsp
6
Place 1 large head of Treviso radicchio or 1 medium head of Castelfranco radicchio or ½ head of each, leaves separated, torn if large, 1 medium head of endive, leaves separated, and a large pinch of salt in a large bowl; season generously with freshly ground pepper and toss to combine. Add squash, half of hazelnuts, ½ small shallot, thinly sliced, and half of dressing; toss gently, adding more dressing if needed, until combined and leaves are coated.
large head of Treviso radicchio or 1 medium head of Castelfranco radicchio or ½ head of each, leaves separated, torn if large1medium head of endive, leaves separated1½ tsp. freshly ground pepperFreshly ground pepper
7
Mound salad on a platter and top with remaining hazelnuts and ½ small shallot, thinly sliced.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...