Salad of Arugula, Radicchio, and Fresh Goat Cheese

Preparation info

  • Serves


    as a first course

    Appears in

    Vegetables from Amaranth to Zucchini

    By Elizabeth Schneider

    Published 2001

    • About

    For a salad with a fancy feel that can be assembled with little effort, try this simple version of a combo that has come to signify California cuisine: sharp arugula, bittersweet radicchio, creamy fresh goat cheese, and toasty walnuts. Choose mild American or French goat cheese that is soft but not mushy for the colorful toss. Heated dressing slightly softens firm radicchio to meld the leafy elements better.


    • 2 medium bunches arugula (about ½ pound)
    • 1 small round red radicchio (About 6 ounces)
    • 1 tiny red onion, diced
    • ¼ cup lightly toasted, coarse-chopped walnuts
    • 2 tablespoons sherry vinegar or red wine vinegar
    • ½ teaspoon sugar
    • ¼ teaspoon kosher salt
    • ¼ cup walnut or roasted peanut oil
    • About ¼ pound fresh goat cheese, cut into ½-inch cubes


      1. Cut roots from arugula. Dunk leaves up and down in water, let stand a moment, and then lift out gently. Repeat until no sand remains. Spin-dry. Cut into large bite-size pieces if necessary. Place in mixing bowl (do not refrigerate).
      2. Core and halve radicchio. Cut into very fine strips, like slaw. Rinse and spin-dry. Add to arugula. Add onion and walnuts.
      3. In small pan, mix vinegar, sugar, and salt. Add oil and bring to a boil, stirring. Pour over salad and toss lightly. Distribute among four plates, interspersing cheese pieces. Serve immediately.