Alex Lau
Walnuts can get bitter if toasted too long, so remove them from the oven as soon as they turn golden brown.
Recipe information
Yield
8 servings
Ingredients
½
cup walnuts
2
small heads of radicchio, leaves separated
4
ripe peaches or nectarines, sliced, or 8 apricots, quartered
½
cup parsley leaves with tender stems, divided
3
scallions, thinly sliced, divided
⅓
cup olive oil
¼
cup fresh lemon juice
Kosher salt, freshly ground pepper
½
cup crumbled sheep’s-milk cheese or chèvre
Preparation
Step 1
Preheat oven to 325°. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 7–10 minutes. Let cool, then chop.
Step 2
Combine radicchio, peaches, parsley, half of scallions, and walnuts in a large bowl. Drizzle in oil and lemon juice and toss to coat; season with salt and pepper.
Step 3
Add cheese and remaining scallions, parsley, and walnuts to salad and gently toss again to combine.
Nutrition Per Serving
Calories (kcal) 170
Fat (g) 15
Saturated Fat (g) 2.5
Cholesterol (mg) 5
Carbohydrates (g) 7
Dietary Fiber (g) 2
Total Sugars (g) 4
Protein (g) 3
Sodium (mg) 15
Leave a Review
Reviews (6)
Back to TopDelightful. Substituted arugula for radicchio as that’s what I had locally. Served with salmon. Perfect, easy summer dinner.
Jane Doe
Washington, DC
6/17/2021