A beautiful radicchio salad that will brighten up any winter table. Clementines and walnuts complement the bitter radicchio leaves perfectly in this delicious, seasonal salad. Suitable for vegans.
This radicchio salad is astonishingly colourful. The bright pink of the radicchio leaves combined with orange clementines and bright green parsley is just stunning.
A radicchio salad like this one will add a much-needed splash of colour to a winter meal.
What is radicchio?
Radicchio is a bitter tasting leaf vegetable. It’s a member of the chicory family and is sometimes known as Italian chicory.
Its leaves are a beautiful pink or red colour, with white veins running through them.
When is radicchio in season?
The main radicchio season is mid-winter to spring - roughly November to February. However, it can often be found outside of these months.
How to make radicchio taste less bitter
The bitter taste of radicchio reduces if you roast or grill it. Try my balsamic roasted radicchio.
It also responds well to being combined with other flavours. Sweet balsamic vinegar works well with radicchio. Salty flavours are also good.
What to serve with this clementine, walnut and radicchio salad
Here are some ideas for how to serve this salad:
- Served on its own, perhaps with some bread to mop up the juices
- Add a tin of chickpeas to make it more substantial
- Alongside some roasted potatoes and vegan sausages
- As part of a vegan Christmas meal
- With other salads or dips.
Here are some more salads that you might like:
- Brussels sprouts salad with red cabbage
- Kale and sweet potato salad
- Shredded cabbage salad
- Celeriac and chestnut buckwheat salad
- Freekeh salad with cauliflower, leeks and butterbeans
- Warm celeriac salad
- Chickpea kale salad with blood oranges
- Rainbow salad
- Fennel and orange salad
- Kohlrabi slaw
Pin clementine, walnut and radicchio salad for later
How to make clementine, walnut and radicchio salad
Clementine, walnut and radicchio salad
- 1 radicchio finely sliced
- 100 g walnuts toasted
- 4 clementines peeled and broken into segments
- 25 g flat leaf parsley roughly chopped
- 2 tbsp olive oil
- 1 tbsp white wine vinegar
- Salt and pepper
- First toast 100g walnuts in a dry frying pan for a minute or two, stirring occasionally to turn.
- Place your finely sliced radicchio into a large mixing bowl. Add the segments of 4 clementines, the walnuts and 25g roughly chopped parsley. Toss together.
- Drizzle over 2 tbsp olive oil and 1 tbsp white wine vinegar. Mix well. Season to taste with salt and pepper.
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