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Bon Appétit

Radicchio and Apple Salad with Parmesan Crisps

4.9

(12)

Image may contain Plant Food Seasoning Vegetable Dish and Meal
Radicchio and Apple Salad with Parmesan CrispsChristopher Testani

Pomeroy prefers to serve salad at the end of the meal; with this one, you get a bit of a cheese course at the same time.

Do ahead:

Vinaigrette and Parmesan Crisps (do not break) can be made 1 day ahead. Cover and chill vinaigrette. Keep crisps airtight at room temperature. Reheat until sizzling, if needed, to recrisp.

Ingredients

6 ounces Parmesan, finely grated, divided
2 tablespoons honey
1/2 small shallot, finely chopped
1/3 cup olive oil
3 tablespoons white wine vinegar
1 teaspoon Dijon mustard
Kosher salt
Freshly ground black pepper
2 medium heads of radicchio, leaves separated, torn in half if large
1 medium bunch arugula, tough stems removed
1 large Pink Lady apple, thinly sliced
Flaky sea salt (such as Maldon)

Preparation

  1. Step 1

    Preheat oven to 350°F. On a silicone mat-lined baking sheet, divide 4 ounces grated Parmesan into 8 mounds. (Alternatively, line with parchment paper and coat with nonstick spray.) Press with your fingers to flatten. Bake until cheese is golden and melted, 6-8 minutes. Transfer baking sheet to a wire rack and let cool; break crisps into coarse pieces.

    Step 2

    Heat honey in a small skillet over medium heat until warmed through. Whisk honey, shallot, oil, vinegar, and mustard in a large bowl; season with kosher salt and pepper.

    Step 3

    Add radicchio, arugula, apple, and remaining grated Parmesan to vinaigrette; toss to coat. Season with sea salt and pepper. Serve topped with crisps.

TagsSaladRadicchioChicoryLeafy GreensVegetableAppleFruitParmesanCheeseDairyArugulaStarterSideDinnerGluten FreeNut FreeVegetarianMake AheadBon Appétit

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