Radicchio & Apple Salad


Preparation info

  • Difficulty


  • Serves


Appears in

Limoncello and Linen Water

Limoncello and Linen Water

By Tessa Kiros

Published 2012

  • About

I love a salad like this — full of colour, crunch and flavour, yet so simple to put together. It has a rather strong autumnal feel. This is about strewing good ingredients onto a plate and reaping the benefits in the overall flavour and freshness.


  • 20 g (¾ oz) small red bulb spring onion (scallion)
  • splash of wine vinegar
  • ½ red apple (I like the fuji variety here), unpeeled
  • 1-2 teaspoons freshly squeezed lemon juice
  • 80 g (2¾ oz) red radicchio leaves
  • 6 walnut halves
  • 1 teaspoon chestnut honey
  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • about 40 g 1½ oz) shaved mature pecorino or parmesan


Thinly slice the onion and put in a small bowl of cold water with the vinegar (this helps to get rid of the acidity in the onion). Leave to soak for 20 minutes or so. Cut the apple into 2-3 mm (1/16-⅛ inch) slices and put in a bowl of cold water with the lemon juice and a sprinkling of salt.

Cut away the thick white spine from the radicchio, then tear up or shred the leaves thickly. Divide between 2 plates and arrange in a nice heap. Shake the apple dry and arrange in and around the radicchio. Scatter a little salt over, then break up the walnuts with your fingers and scatter on top. Drain and rinse the onion, pat dry with paper towel and scatter over the salad.

For the dressing, put the honey in a small bowl and stir in the olive oil and balsamic vinegar with a little salt and pepper. Mix with a small whisk or fork to dissolve the honey, then drizzle over the salads. Scatter the pecorino on top, give a few grinds of black pepper and serve.