This simple red radicchio and walnut salad is one of the many radicchio salads that have been very successful at my house lately. I wonder why this year is like this: we like radicchio more than usual, and if you’ve read some of my recipes, you must have noticed it! 😄
This red radicchio and walnut salad has a small peculiarity compared to the version I have always known: instead of parmesan, I used caciocavallo cheese. I fell in love with this cheese when I went on vacation to Gargano and now I use it in every dish of mine! or almost. 😋
Here is the recipe for this simple but tasty red radicchio and walnut salad with caciocavallo and balsamic cream.
〰️〰️〰️
Dedicated to red radicchio enthusiasts like me, here are other recipes, plus the collection: 👇
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients
😉 Perhaps an unnecessary clarification, but I’ll do it anyway: I don’t indicate quantities because it’s a really simple salad, which can be prepared in the preferred proportions.
- red radicchio (I used Chioggia radicchio, round head)
- caciocavallo cheese (fresh, slightly aged)
- walnuts
- extra virgin olive oil
- balsamic vinegar
Tools
- Salad Bowl
- Nutcracker
Steps
Wash the radicchio leaves, drain them and slice them.
Shell the walnuts and break them coarsely.
Slice the cheese with a truffle slicer, or simply with a potato peeler.
As you might know, the more caciocavallo ages, the more its flavor intensifies and becomes spicier. In this salad, I preferred a slightly aged caciocavallo with a sweeter flavor. But I’m sure it’s perfect at any degree of maturation, so… try it, and let me know! 😉Dress with olive oil to taste and with balsamic vinegar.
👉 Today I used balsamic vinegar cream, which has a sweeter taste. I like it, but it can easily be replaced with traditional (liquid) balsamic vinegar.
Salt-Free Tips
Since we’ve gotten out of the habit of using salt in salads, we’ve discovered that every salad truly has its own flavor, and well-defined. Radicchio then, needless to say, is really flavorful on its own, thanks to its characteristic bitter note.
I’ve been cooking without added salt for over two decades, if you want to know why I told everything in this article of mine: Cooking without salt. 😉
And now my inevitable salt-free tips:
If you are interested in reducing or eliminating salt, always remember to:
■ Reduce salt gradually, the palate must get used to it slowly and should not notice the progressive reduction.
■ Use spices. Chili, pepper, curry, nutmeg, cinnamon, cloves, cumin…
■ Use aromatic herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
■ Use seeds. Sesame, pine nuts, almonds, walnuts…
■ Use spicy vegetables or fruits. Garlic, onion, lemon, orange…
■ Use my vegetable granulate without salt
■ Prefer fresh foods.
■ Avoid cooking in water, prefer cooking methods that do not disperse flavors (grill, foil, steam, microwave)
■ Avoid bringing the salt shaker to the table!
■ Sometimes allow yourself a little exception to the rule. It’s good for the mood and helps to persevere.
If you don’t want to, or can’t, give up salt:
■ You can still try my recipes by salting them according to your habits.
Follow me!
On my new WhatsApp channel and on Instagram!
As always, you can also find me on my Facebook page, on my Pinterest boards, in my two groups: Catia’s group, in the kitchen and beyond and Just what I was looking for! and if you want… subscribe to my Newsletter.
As always, you can also find me on my Facebook page, on my Pinterest boards, in my two groups: Catia’s group, in the kitchen and beyond and Just what I was looking for! and if you want… subscribe to my Newsletter.
