Name: Radicchio–Stone Fruit Salad
Yield: 8 servings
Ingredients: 1/2 cup walnuts; 2 small heads of radicchio, leaves separated; 4 ripe peaches or nectarines, sliced, or 8 apricots, quartered; 1/2 cup parsley leaves with tender stems, divided; 3 scallions, thinly sliced, divided; 1/3 cup olive oil; 1/4 cup fresh lemon juice; Kosher salt, freshly ground pepper; 1/2 cup crumbled sheep’s-milk cheese or chèvre

Photo by 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

1/2 cup walnuts

2 small heads of radicchio, leaves separated

4 ripe peaches or nectarines, sliced, or 8 apricots, quartered

1/2 cup parsley leaves with tender stems, divided

3 scallions, thinly sliced, divided

1/3 cup olive oil

1/4 cup fresh lemon juice

Kosher salt, freshly ground pepper

1/2 cup crumbled sheep’s-milk cheese or chèvre

Preparation

Step 1
Preheat oven to 325°F. 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.