Salad of Radicchio, Apples, and Pistachio Nuts

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Salad of Radicchio, Apples, and Pistachio Nuts

 

1 large or 2 small heads radicchio (1 lb.)

1 large or 2 medium crisp, tart apples (such as Fuji)

3 stalks celery

1/4 red onion

2 to 3 tbsps. olive oil

wine vinegar

salt

1/2 cups lightly toasted shelled pistachio nuts

optional: 1-2 oz. coarsely grated Gruyere or provolone

cheese

 

Wash the radicchio, tear the leaves into bite-sized

pieces, and spin it dry in a salad spinner. Quarter,

core, and thinly slice the apple. Wash, trim, and

thinly slice the celery. Thinly slice the red onion.

Combine the radicchio, apple, celery, onion, and

optional cheese in a large salad bowl. Drizzle on a

little olive oil and toss. Everything should glisten,

but oil should not be dripping off. Sprinkle on a

modest amount of vinegar and a little salt and toss

again. Taste, and adjust the seasoning if needed.

Mound the salad on plates and sprinkle some pistachio

nuts on top of each serving. Serves 4 to 6.

 

 

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