Jul 14 2026
Restaurants›Protocol›Autumn Salad Recipe

Autumn Salad Recipe

Inspired by Protocol
Time30m
Serves4

radicchio, little leaf, apple, candied pecans, pecorino toscano, charred onion vinaigrette

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Ingredients

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Salad Base

Charred Onion Vinaigrette

Method

Salad Preparation

  1. 1

    Prepare the Greens

    Wash the radicchio and little leaf lettuce thoroughly under cold running water. Pat dry with a clean kitchen towel or use a salad spinner. Tear the radicchio into bite-sized pieces.

  2. 2

    Slice the Apple

    Core and slice the apple into thin wedges. You may choose to leave the skin on for added texture and color.

  3. 3

    Prepare the Pecorino

    Using a vegetable peeler or cheese grater, shave the pecorino toscano into thin slices or shavings.

Candied Pecans

  1. 4

    Make Candied Pecans

    In a skillet over medium heat, add the candied pecans. Stir frequently until they are warmed through and slightly toasted, about 5 minutes. Be careful not to burn them.

Charred Onion Vinaigrette

  1. 5

    Char the Onion

    Heat a grill or grill pan over medium-high heat. Cut the red onion into thick slices and place them on the grill. Grill for about 3-4 minutes on each side, or until charred and softened. Remove from heat and let cool.

  2. 6

    Blend the Vinaigrette

    In a blender, combine the charred onion, olive oil, balsamic vinegar, honey, salt, and black pepper. Blend until smooth. Adjust seasoning if necessary.

Assembly

  1. 7

    Assemble the Salad

    In a large salad bowl, combine the radicchio, little leaf lettuce, apple slices, candied pecans, and pecorino toscano. Drizzle the charred onion vinaigrette over the salad.

  2. 8

    Toss and Serve

    Gently toss the salad to combine all ingredients. Serve immediately as a fresh and vibrant autumn dish.

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