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Bon Appétit

Treviso, Walnut, and Gruyère Salad

By Tori Ritchie

4.3

(12)

Image may contain Dish Food Meal Plant and Seasoning
Treviso, Walnut, and Gruyère SaladLevi Brown

Treviso is a red, spear-shaped variety of radicchio. Combining it with prewashed baby greens makes a bowlful of holiday colors. Keep the cheese cold until grating so that it forms firm strips.

Recipe information

  • Yield

    Makes 8 servings

Ingredients

1/4 cup white wine vinegar
1 teaspoon Dijon mustard
1/3 cup olive oil
Coarse kosher salt
1 pound Treviso (about two 8-ounce heads)
4 cups (packed) mixed baby greens or other baby lettuces (about 3 ounces)
1/4 cup chopped fresh chives
1 cup (packed) coarsely grated Gruyère cheese (about 4 ounces)
1 cup walnut halves, toasted

Preparation

  1. Step 1

    Whisk vinegar and mustard in small bowl to blend. Gradually whisk in oil. Season dressing to taste with coarse salt and freshly ground black pepper.

    Step 2

    Cut Treviso crosswise into 1/2-inch-wide strips; discard bottom 2 to 3 inches. Place strips in large bowl; add mixed baby greens and chives. DO AHEAD: Dressing and salad can be made 6 hours ahead. Cover separately and chill. Bring dressing to room temperature and rewhisk before using. Pour dressing over salad and toss to coat. Add cheese and walnuts; toss salad, then transfer to serving bowl.

Nutrition Per Serving

Per serving: 253.9 kcal calories
82.7 % calories from fat
23.3 g fat
4.6 g saturated fat
15.6 mg cholesterol
4.4 g carbohydrates
2.6 g dietary fiber 0.7 g total sugars
1.8 g net carbohydrates
9.1 g protein
#### Nutritional analysis provided by Bon Appétit
TagsSaladWalnutNutGruyèreCheeseDairyRadicchioChicoryLeafy GreensVegetableStarterSideDinnerGluten FreeVegetarianEasyQuickBon Appétit
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