Radicchio & Leek Salad Recipe

Trim the radicchio: remove any loose outer leaves, halve the head lengthwise, then cut into 1/2-inch-wide slices. Place slices in a large bowl and, if you prefer a milder bitter note, sprinkle with 1/4 teaspoon salt and let sit for 10 minutes, then pat dry with paper towel.

Trim and clean the leeks: cut off the dark green tops and root end, slice the white and light-green portions lengthwise, then rinse thoroughly under cold running water to remove grit. Pat dry and slice crosswise into 1/8- to 1/4-inch thin rounds or half-moons.

Core the fennel and thinly slice: remove the core, reserve a few fronds for garnish, and very thinly slice the bulb (mandoline or sharp knife) into shreds about 1/16–1/8-inch thick.

Roughly chop the parsley leaves (discard large stems) and set aside.

Heat a small dry skillet over medium heat. Add the walnuts and toast, tossing or stirring frequently, until fragrant and lightly browned at the edges, about 4–5 minutes. Watch carefully to avoid burning. Transfer to a plate to cool, then roughly chop.

In a small bowl or jar combine the minced shallot, red wine vinegar, lemon juice, lemon zest, Dijon mustard, and honey. Whisk or shake to combine.

Slowly whisk in 1/4 cup extra-virgin olive oil until the dressing emulsifies. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, taste and adjust acidity or sweetness as desired.

In the large bowl with the radicchio, add the sliced leeks, shaved fennel, chopped parsley, and most of the toasted walnuts (reserve a small handful for garnish).

Pour about two-thirds of the vinaigrette over the salad and toss gently but thoroughly with tongs until the leaves are evenly coated. Let sit 2–3 minutes to allow flavors to marry; add more dressing if needed, a tablespoon at a time, to reach desired coating.

Taste and season with the remaining coarse salt and freshly ground black pepper as needed. Drizzle the finishing 1 tablespoon olive oil over the salad for gloss and extra richness.

Transfer to a serving platter or individual plates. Scatter shaved Parmesan, remaining walnuts, reserved fennel fronds, and optional microgreens or baby arugula on top. Garnish with thin lemon wedges on the side.

Serve immediately at room temperature. If preparing a few hours ahead, hold vinaigrette separately and toss the salad just before serving to preserve crispness.